Moroccan vege couscous saladReviewed by our expert panel
(at time of publication)
- 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
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.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 5g
Dietary fibre 9g
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