Couscous, vegetable and egg salad
Ingredients
- 1 cup couscous
- 1 lemon, zest and juice
- 2 tablespoons olive oil
- 2 tablespoons Moroccan seasoning
- 2 tablespoons chopped fresh coriander or fresh parsley
- 400g can chickpeas, rinsed
- 4 cups diced or grated vegetables such as snow peas, cherry tomatoes, capsicums, cucumber, red onions, courgettes
- 4 cups rocket
- 4 hard-boiled eggs, quartered
Instructions
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.
Nutrition Info (per serve)
Kilojoules 1740kJ
Calories 416cal
Protein 20g
Total fat 15g
Saturated fat 3g
Carbohydrates 50g
Sugars 10g
Dietary fibre 11g
Sodium 260mg
Calcium 170mg
Iron 5mg
Variations
Make it gluten free: Prepare brown rice instead of couscous and check Moroccan seasoning is gluten free.
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Photographer: Mark O'Meara
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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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