Healthy living

Chickpea and couscous salad

Preparation time: 8 minutes

Cooking time: 6 minutes cooking

Serves: 8


  • 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


1. Bring stock to the boil and add cumin.

2. Remove from heat and mix in couscous. Cover and allow to stand for 5 minutes until stock is absorbed.

3. Mix in remaining ingredients. Serve warm or cold.


  • Substitute tomatoes with 1 red capsicum. Replace spring onions with ½ cup finely chopped red onion.
  • 16 serves of vegetables in this recipe.

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