Chickpea and couscous salad
5
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 8 • Difficulty: Easy
If you like easy, filling and colourful meals, look no further than this chickpea, orange and couscous salad.
Ingredients
Vegetable stock
1½ cup(s), (375ml)
Curry powder
2 tsp
Dry couscous
1½ cup(s), (300g)
Sunflower oil
1 tbs, (or canola oil)
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g)
Red capsicum
1 medium, chopped
Green shallot(s)
2 individual, thinly sliced
Fresh flat-leaf parsley
¼ cup(s), chopped
Freshly squeezed orange juice
½ cup(s), (125ml)
Orange rind
1 tsp, finely grated
Instructions
1
Bring stock and curry powder to the boil in a medium saucepan over medium heat. Place couscous in a large heatproof bowl. Add hot stock mixture and oil. Stir, cover and set aside for 3–5 minutes or until liquid has absorbed. Scrape with a fork to separate the grains.
2
Add chickpeas, capsicum, shallots, parsley, zest and juice to couscous. Toss gently to combine. Serve.
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