Moroccan vege couscous salad
Nutrition Info.(per serve)
1/2 cup wholemeal couscous
400g can chickpeagarbanzoXsgarbanzosX in spring water, drained, rinsed
3 cups rocketarugulaX
1/2 bunch fresh flat-leaf parsley, roughly chopped
1/2 teaspoon Moroccan seasoning
1/2 lemon, juice
1/2 orange, juice
2 tablespoons olive oil
1 cup baked pumpkin, diced
150g feta cheese
Total fat 15g
Saturated fat 5g
Dietary fibre 9g
1 Place couscous in a large bowl and cover with 1/2 cup boiling water. Cover bowl and leave to cook for 5 minutes. Fluff couscous with a fork. Add chickpeas, rocket and parsley. Toss lightly.
2 Combine Moroccan seasoning, citrus juices and oil in a small bowl. Mix well. Pour dressing over couscous salad and toss to combine.
3 Divide salad among serving bowls, top with pumpkin pieces and crumbled feta and serve.
Make it gluten free: Use brown rice instead of couscous and check seasoning is gluten free.
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us