Moroccan vege couscous salad

Author: Joanne Turner

Save to favs/meal planning

See favs

Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

½ cup wholemeal couscous
400g can chickpeagarbanzoXsgarbanzosX in spring water, drained, rinsed
3 cups rocketarugulaX
½ bunch fresh flat-leaf parsley, roughly chopped
½ teaspoon Moroccan seasoning
½ lemon, juice
½ orange, juice
2 tablespoons olive oil
1 cup baked pumpkin, diced
150g feta cheese

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

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.

Variations

Make it gluten free: Use brown rice instead of couscous and check seasoning is gluten free.

Nutrition Info (per serve)

Calories 338 cal

Kilojoules 1420 kJ

Protein 16 g

Total fat 15 g

Saturated fat 5 g

Carbohydrates 30 g

Sugar 7 g

Dietary fibre 9 g

Sodium 700 mg

Calcium 320 mg

Iron 3.5 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.

Save to favs/meal planning

See favs PRINT