Couscous salad



Salads
SERVES:
6
6
DIFFICULTY:
Easy
Easy
PREP TIME:
15 minutes
15 minutes
COOK TIME:
Ingredients
- 185 g (6 1/2 oz/1 cup) couscous
- 170 g (6 oz/1 cup) canned chickpeas, rinsed and drained
- 50 g (1 3/4 oz/ 1/2 small bunch) flat-leaf (Italian) parsley, chopped
- 40 g (1 1/2 oz/ 1/2 small bunch) coriander, leaves picked and chopped
- 1 tbsp ground cumin
- 1/2 red capsicum (pepper), chopped
- 1/2 green capsicum (pepper), chopped
- 180 (6 1/4 oz/1 cup) chopped mixed dried fruit, such as apricots, dates, currants, figs
- 2 tbsp pistachio nuts
- 2 tbsp pine nuts, toasted
Dressing
- 2 tbsp extra-virgin olive oil
- 1 lemon (juice)
- ground black pepper



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Method
- Make the couscous according to the packet instructions — you should end up with about 450g (1 lb/2 cups) cooked couscous. Make sure the couscous is quite dry before using it.
- Put the couscous in a large serving bowl and combine with the chickpeas, herbs, cumin, capsicums, dried fruit, pistachios and pine nuts.
- To make the dressing, put the oil and lemon juice in a screw-top jar. Season with pepper, shake well, then pour over the couscous salad and toss to coat.
Notes
Energy per serve: 1029kJ
Recipes and image from The Low GI Cookbook, Hachette Australia.
Nutritional information (per serve)
Calories: 245kcal | Carbohydrates: 25g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Sodium: 12mg | Fiber: 5g