8 minutes preparation + 6 minutes cooking
16 serves of vegies in this recipe

Chickpea and cous couss salad prepared and presented in square white bowl wish garnish on top.


  • 1½ cups vegetable or chicken stock
  • 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.
Serves 8.


Substitute tomatoes with 1 red capsicum. Replace spring onions with ½ cup finely chopped red onion.

The table below lists the nutritional values present in the recipe for Chickpea and Couscous Salad.
Serves in this recipe:
Serve size: 280g
  Quantity per serving Quantity per 100g
Energy 597.79kj 213.23kj
Protein 6.15g 2.19g
Fat 3.84g 1.37g
- saturated 0.54g 0.19g
Carbohydrate 18.95g 6.76g
- sugars 3.38g 1.21g
Fibre 3.67g 1.31g
Sodium 487.58mg 174.13mg