Couscous and chickpea salad with orange-balsamic dressing

Author: Simon and Alison Holst - TV Personalities, Authors

Photographer: Lindsay Keats

First published: Jan 2011

Serves: 4

Time to make: 15 mins

Total cost: $12.00 / $3.00 per serve

(at time of publication)

Ingredients

More weights & measures

¾ cup couscous

½ teaspoon instant vegetable stock powder (optional)

¾ cup boiling water

400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed

about ¼ telegraph cucumber, diced

2 medium tomatoes, diced

100g chargrilled red capsicum, sliced

¼ small red onion, diced

¼ iceburg lettuce, chopped

2-3 tablespoons chopped fresh herbs (try a parsley/mint mixture)

¼ cup chopped kalamata olives

100g feta cheese, crumbled

black pepper, to taste

Orange-balsamic dressing

¼ cup orange juice

2 tablespoons balsamic vinegar

2 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

½ teaspoon cinnamon

salt and black pepper, to taste

Instructions

1 Measure couscous and instant stock (if using) into a large bowl. Add boiling water then cover and leave to stand for about 5 minutes.

2 Meanwhile, to make dressing, place all dressing ingredients in a screw-top jar then shake to combine.

3 Fluff soaked couscous with a fork then add chickpeas, cucumber, tomatoes, capsicum and red onion. Stir to combine then add lettuce, herbs, olives and half the feta.

4 Pour dressing over salad and toss to combine. Season to taste. Sprinkle with the remaining feta and serve.

Nutrition Info (per serve)

Calories 387cal

Kilojoules 1620kJ

Protein 16g

Total fat 16g

–Saturated fat 7g

Carbohydrates 45g

–Sugars 8g

Dietary fibre 11g

Sodium 880mg

Calcium 220mg

Iron 3mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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