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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.

Nutritional information (per serve)

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