Crunchy couscous salad
(at time of publication)
Ingredients
- 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
Instructions
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.
Variations
See also:
Recipe ideas:
Couscous vegetable and egg salad
Nutrition Info (per serve)
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Calories 202cal
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Kilojoules 845kJ
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Protein 9g
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Total fat 3.2g
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–Saturated fat 0.7g
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Carbohydrates 34.8g
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–Sugars 13g
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Dietary fibre 6.2g
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Sodium 440mg
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Calcium 50mg
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Iron 2.3mg
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