Chickpea and couscous salad

8 minutes preparation + 6 minutes cookingan image of the finsihed recipe - chickpea and couscous salad

16 serves of vegies in this recipe


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.

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