Couscous and chickpea salad
Serves: 4
Time to make: 15 mins
Total cost: $11.59 / $2.90 per serve
(at time of publication)
Ingredients
- ¾ cup couscous
- ¾ cup boiling water
- 300g can chickpeas, drained
- juice and zest of 1 lemon
- ¼ cup walnuts, toasted
- 2 tablespoons walnut or olive oil
- 2 cups rocket (or any salad greens)
- 2 tablespoons chopped dried fruit (pears, apricots, dates)
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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
-
Protein 10g
-
Total fat 14.7g
-
–Saturated fat 2.7g
-
Carbohydrates 29.4g
-
–Sugars 3.4g
-
Dietary fibre 4.8g
-
Sodium 315mg
-
Calcium 55mg
-
Iron 2.3mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
