Chickpea and Couscous Salad
8 minutes preparation + 6 minutes cooking
16 serves of vegies in this recipe
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
Bring stock to the boil and add cumin. Remove from heat and mix in couscous. Cover and allow to stand for 5 minutes until stock is absorbed. Mix in remaining ingredients. Serve warm or cold.
Substitute tomatoes with 1 red capsicum. Replace spring onions with ½ cup finely chopped red onion.