Couscous and chickpea salad
(at time of publication)
Ingredients
- ¾ cup couscous
- ¾ cup boiling water
- 300g can chickpeagarbanzoXsgarbanzosX, drained
- juice and zest of 1 lemon
- ¼ cup walnuts, toasted
- 2 tablespoons walnut or olive oil
- 2 cups rocketarugulaX (or any salad greens)
- 2 tablespoons chopped dried fruit (pears, apricots, dates)
Instructions
1 Pour the boiling water over the couscous in a heatproof bowl. Cover the bowl with a plate and set aside for a few minutes while you chop the other ingredients and open the cans.
2 After 5 minutes, fluff the couscous with a fork. Add all the other ingredients, toss well to combine.
HFG tip
Jazz it up: add chopped leftover roast veges (pumpkin and kumara are lovely), chopped cooked meat – chicken, beef, lamb, add canned salmon or tuna.
Nutrition Info (per serve)
-
Calories 289cal
-
Kilojoules 1210kJ
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Protein 10g
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Total fat 14.7g
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–Saturated fat 2.7g
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Carbohydrates 29.4g
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–Sugars 3.4g
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Dietary fibre 4.8g
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Sodium 315mg
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Calcium 55mg
-
Iron 2.3mg
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