Ham and chargrilled vegetable couscous

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 2

Time to make: 25 mins

Ingredients

More weights & measures

¾ cup couscous

¾ cup no-added-salt vegetable stock

1 cup chargrilled vegetables such as ¼ red onion, ½ red capsicum, ½ yellow capsicum

½ x 400g can chickpeagarbanzoXsgarbanzosX in spring water, rinsed and drained

1 spring onion, sliced

50g lean honey roast ham, diced

¼ cup sultanasgolden raisinsX, chopped

¼ cup dates, chopped

2 tablespoons balsamic vinaigrette (made with 1 part olive oil to 2 parts balsamic vinegar)

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Instructions

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1 Chargrill vegetables under a preheated grill for about 10 minutes until skins are charred. Cool before preparing for salad.

2 Place couscous in a bowl and add hot vegetable stock. Cover with a lid and leave to stand for 10 minutes.

3 After 10 minutes, fluff with a fork, then add chopped vegetables, chickpeas, onion, ham and dried fruit. Mix well. Add vinaigrette. Spoon mixture into a sealed container and keep chilled until eating.

Variations

Make it gluten free: Use gluten-free couscous and check stock and ham are gluten free.

Nutrition Info (per serve)

Calories 536 cal

Kilojoules 2240 kJ

Protein 20 g

Total fat 8 g

Saturated fat 1 g

Carbohydrates 90 g

Sugar 40 g

Dietary fibre 13 g

Sodium 650 mg

Calcium 90 mg

Iron 4 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.

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