Chickpea and cous cous salad
1½ cups vegetable or chicken stock (reduced salt)
2 teaspoons ground cumin or curry powder
1½ cups couscous, uncooked
425g can chickpeas, drained
3 medium tomatoes, finely diced
¼ cup parsley, chopped
2 spring onions, sliced (include green tops)
Rind of 1 lemon or orange, grated
Juice of 2 oranges (150 mL)
1 tablespoon vegetable oil
- Bring stock to the boil and add cumin.
- Remove from heat and mix in couscous.
Cover and allow to stand for 5 minutes until stock is absorbed.
- Mix in remaining ingredients.
- Serve warm or cold.
Variation: Substitute tomatoes with 1 red capsicum. Replace spring onions with ½ cup finely chopped red onion.
Recipe from Healthy Food Fast © State of Western Australia 2010, reproduced with permission.