Couscous, vegetable and egg salad

Couscous, vegetables and egg, this is the ultimate power salad. High in protein and fibre, quick to make and very tasty.

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

1 cup couscous

1 lemon, zest and juice

2 tablespoons olive oil

2 tablespoons Moroccan seasoning

2 tablespoons chopped fresh coriandercilantroX or fresh parsley

400g can chickpeagarbanzoXsgarbanzosX, rinsed

4 cups diced or grated vegetables such as snow peas, cherry tomatoes, capsicums, cucumber, red onions, courgettezucchiniXszucchini, summer squashX

4 cups rocketarugulaX

4 hard-boiled eggs, quartered

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Instructions

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1 Place couscous in a medium bowl and pour over 1 cup boiling water. Soak for 3 minutes then fluff with a fork.

2 In a small bowl mix lemon zest, lemon juice, oil, Moroccan seasoning and coriander together. Stir into couscous along with chickpeas and vegetables. Stir rocket through and top with eggs.

Variations

Make it gluten free: Prepare brown rice instead of couscous and check Moroccan seasoning is gluten free.

See also:

How to cook couscous

What to do with couscous

Recipe ideas

Honey and chicken couscous

Spiced chicken with couscous

Couscous vegetable and egg salad

Fruity couscous

Couscous chilli con carne

Warm lamb couscous salad

Crunchy couscous salad

Warm moroccan beef and couscous salad

Orange and pear couscous crumble

Nutrition Info (per serve)

Calories 416 cal

Kilojoules 1740 kJ

Protein 20 g

Total fat 15 g

Saturated fat 3 g

Carbohydrates 50 g

Sugar 10 g

Dietary fibre 11 g

Sodium 260 mg

Calcium 170 mg

Iron 5 mg

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.