Chickpea and Couscous Salad

November 6, 2019

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.


Serves 8.



Substitute tomatoes with 1 red capsicum. Replace spring onions with ½ cup finely chopped red onion.

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