Couscous, chickpea and avocado salad

Couscous, chickpea and avocado salad

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

Couscous is a nutritious grain and makes a super-fast, hearty meal when combined with canned chickpeas.

Ingredients

Quantity Ingredient
1 cup couscous
400 g can organic chickpeas, rinsed and drained
1 teaspoon ground turmeric
sea salt
1 avocado, sliced
100g rocket, chopped
1 lime, zested
2 tablespoons roasted pumpkin seeds

Lemon–tahini dressing

Quantity Ingredient
1/2 cup hulled tahini
2/3 cup lemon juice
1 teaspoon honey
1 teaspoon umeboshi paste
2 cm knob ginger, finely grated
1/2 cup flat-leaf parsley, roughly chopped
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Method

  1. Bring 1 cup water to the boil in a saucepan over high heat. Add the couscous, chickpeas and turmeric with a pinch of sea salt, bring back to a rolling boil, cover and simmer for 3 minutes. Remove from the heat and leave, with the lid on, for 5 minutes before spooning into a large bowl. Gently separate the grains with a fork and allow to cool.
  2. To make the lemon–tahini dressing, process all the dressing ingredients with 1 tablespoon water in a food processor until smooth.
  3. Add the avocado, rocket, lime zest and pumpkin seeds to the couscous and chickpea mixture. Gently mix to combine and spoon the dressing over the top to serve.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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