Couscous and chickpea salad
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)
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.
Nutrition Info (per serve)
Kilojoules 1210kJ
Calories 289cal
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
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.
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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