Couscous and chickpea salad

Couscous and chickpea salad

By
From
Zest
Serves
4
Prep
10 mins
Cooking time
10 mins
Photographer
Ian Hofstetter

This salad is great with our fish parcels or country chicken – simply roast the chicken without the potatoes. If you like, add some sliced roasted capsicum or sliced black olives.

Ingredients

Quantity Ingredient
1 cup couscous
1 lemon, finely zested and juiced
1 cup water or low-salt stock, boiling
400g canned chickpeas, drained and rinsed
1 lebanese cucumber, sliced
1/2 cup mint, shredded
1 tablespoon olive oil

Method

  1. Mix the couscous and lemon zest in a mixing bowl. Pour over boiling water and stir briefly. Cover and leave to stand for 5 minutes, or until all the liquid has been absorbed.
  2. Fluff the couscous with a fork and stir through the chickpeas, cucumber, mint, lemon juice and oil.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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