Crunchy couscous salad
- 1 cup cooked chickpeagarbanzoXsgarbanzosX (or 300g can)
- 1 onion, chopped
- 2 cloves garlic, crushed
- ½ tablespoon oil
- 1 can chopped tomatoes
- 1 red capsicum, chopped
- large pinch oregano
- 1 dried chilli, chopped
- ¾ cup vegetable stock (or chicken stock)
- 1 cup couscous
- large handful fresh coriandercilantroX, chopped
- squeeze of lemon juice
- salt and pepper
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1 Sauté the onion, garlic and capsicum in a large pan. When soft add the chopped tomatoes, stock, herbs and chilli. Stir in the chickpeas, salt and pepper and simmer for 5 minutes.
2 Remove from the heat and stir in the couscous, chopped coriander and lemon juice. Set aside for 5 minutes to allow the couscous to swell. Adjust the seasoning and serve warm or cold.
Couscous vegetable and egg salad
Warm moroccan beef and couscous salad
Nutrition Info (per serve)
Total fat 3.2g
–Saturated fat 0.7g
Dietary fibre 6.2g
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