Couscous salad

SERVES:

DIFFICULTY:
Easy

PREP TIME:
15

COOK TIME:

Ingredients

185 g couscous 6 ½ oz/1 cup
170 g chickpeas 6 oz/1 cup rinsed and drained
50 g fresh flat-leaf parsley (1 ¾ oz/ ½ small bunch), chopped
40 g fresh coriander (cilantro) (1 ½ oz/ ½ small bunch), leaves picked and chopped
1 tbsp ground cumin
½ red capsicum (pepper) chopped
½ green capsicum (pepper) chopped
180 g mixed dried fruit such as apricots, dates, currants, figs, 6 ¼ oz/1 cup
2 tbsp pistachio nuts
2 tbsp pine nuts toasted

Dressing

2 tbsp extra virgin olive oil
1 lemon juiced
ground black pepper

Method

Make the couscous according to the packet instructions — you should end up with about 450g (1 lb/2 cups) cooked couscous. Make sure the couscous is quite dry before using it.
Put the couscous in a large serving bowl and combine with the chickpeas, herbs, cumin, capsicums, dried fruit, pistachios and pine nuts.
To make the dressing, put the oil and lemon juice in a screw-top jar. Season with pepper, shake well, then pour over the couscous salad and toss to coat.

Notes

Energy per serve: 1029kJ

Recipes and image from The Low GI Cookbook, Hachette Australia.

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)