Moroccan vege couscous salad
Reviewed by our expert panelServes: 4
Time to make: 15 mins
Total cost: $13.36 / $3.34 per serve
(at time of publication)
Ingredients
- ½ cup wholemeal couscous
- 400g can chickpeas in spring water, drained, rinsed
- 3 cups rocket
- 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
Instructions
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 338cal
-
Kilojoules 1420kJ
-
Protein 16g
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Total fat 15g
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–Saturated fat 5g
-
Carbohydrates 30g
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–Sugars 7g
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Dietary fibre 9g
-
Sodium 700mg
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Calcium 320mg
-
Iron 3.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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