Serves 8

 

Ingredients

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

Method

• 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.