Healthy Zesty Couscous Salad Recipe
Ingredients
- 1 cup couscous
- 2 tsp reduced-salt vegetable stock powder
- 1 cup boiling water
- 1 x 400 g can no-added-salt chickpeas, drained and rinsed
- 1 capsicum, diced
- 1 Lebanese cucumber, diced
- 2 tomatoes, diced
- 2 spring onions (including green tops), chopped
- 1/4 cup parsley, finely chopped
- 1 orange
- to taste pepper
Method
- Measure couscous and stock into large bowl. Add boiling water, cover and let sit for 5 minutes.
- Fluff couscous grains with a fork and add chopped vegetables and chickpeas.
- Grate orange rind. Juice orange. Add 1/4 cup of juice and rind to couscous. Mix well.
Recipe from Foodbank WA’s Food Sensations® for Adults program, reproduced with permission www.foodbankwa.org.au/food-sensations-for-adults/
-
Recipe by Food Sensations -
Ingredients -
Equipment -
Add boiling water to the couscous. -
Finely chop the vegetables. -
Drain the chickpeas.
Serving Suggestion:
Serve with lamb koftas and walnut dip.
Healthy tip!
Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.
Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 684 kJ | 290 kJ |
| 163 Cal | 69 Cal | |
| Protein | 7.5 g | 3.2 g |
| Fat, total | 1.2 g | 0.5 g |
| — saturated | 0.1 g | 0.1 g |
| Carbohydrate | 27.4 g | 11.6 g |
| — sugars | 5.8 g | 2.5 g |
| Sodium | 357 mg | 151 mg |
| Fibre | 5 g | 2.1 g |
Member comments & rating
Log in or sign up to join the discussion.
Comments (0)
Be the first to comment.
