Ingredients
- 1½ cups vegetable liquid stock, salt reduced
- 2 teaspoons ground cumin or curry powder
- 1½ cups uncooked couscous
- 400g can chickpeas, drained and rinsed
- 3 medium tomatoes, finely diced
- ¼ cup parsley, chopped
- 2 spring onions, sliced (include green tops)
Dressing
- Rind of 1 orange, finely grated
- Juice of 2 oranges (150mL)
- 1 tablespoon olive oil
Ingredients – Dressing
- 1 glove garlic, minced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- Pinch salt and pepper
Method
- Bring stock to the boil, add cumin or curry powder
- Remove from heat and mix in couscous
- Cover and allow to stand for 5 minutes until stock has absorbed
- In a large mixing bowl combine couscous and all remaining ingredients
- Prepare dressing in a separate bowl. Pour dressing over the salad and mix well
- Serve warm or cold.
Nutrition information panel
| Nutrient | Per Serve | Per 100g |
| Energy | 999kJ | 382kJ |
| Protin | 9.52g | 3.64g |
| Total fat | 3.63g | 1.39g |
| Saturated fat | 0.53g | 0.20g |
| Carbohydrate | 38.3g | 14.6g |
| Sugars | 3.93g | 1.50g |
| Dietary Fibre | 5.33g | 2.04g |
| Sodium | 256mg | 98mg |
