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Couscous salad

Couscous salad
Salads

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SERVES:
6
DIFFICULTY:
Easy
PREP TIME:
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.

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
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