Home / Recipes / Couscous salad

Couscous salad

Couscous salad

Low Gi Recipe Logo

15 minutes


  • 185 g couscous 6 ½ oz/1 cup
  • 170 g chickpeas 6 oz/1 cup rinsed and drained
  • 50 g fresh flat-leaf parsley (1 ¾ oz/ ½ small bunch), chopped
  • 40 g fresh coriander (cilantro) (1 ½ oz/ ½ small bunch), leaves picked and chopped
  • 1 tbsp ground cumin
  • ½ red capsicum (pepper) chopped
  • ½ green capsicum (pepper) chopped
  • 180 g mixed dried fruit such as apricots, dates, currants, figs, 6 ¼ oz/1 cup
  • 2 tbsp pistachio nuts
  • 2 tbsp pine nuts toasted


  • 2 tbsp extra virgin olive oil
  • 1 lemon juiced
  • ground black pepper


  • 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.


Energy per serve: 1029kJ
Recipes and image from The Low GI Cookbook, Hachette Australia.

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)

Calories: 245kcal | Carbohydrates: 25g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Sodium: 12mg | Fiber: 5g
Swap It
Swap It

A low GI diet focuses on the quality of carbohydrates you eat. Good carbohydrates (or low GI carbohydrates) are more slowly digested helping keep your blood sugars stable, whereas bad carbohydrates cause your blood glucose levels to peak and crash. Want to know which carbohydrates are best for you? Try our swap it tool!

Translate »