Couscous, vegetable and egg salad

Serves: 4
Time to make: 20 mins

Total cost: $ 13.36 / $ 3.34 per serve

(at time of publication)

Ingredients

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, courgetteszucchini, summer squashX
4 cups rocketarugulaX
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

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.