Orange and chickpea couscous salad

Serves 6
Prep 20
Cook 10
Serve this tangy salad chilled as an accompaniment at your next barbecue with family and friends.

Description

Serve this tangy salad chilled as an accompaniment at your next barbecue with family and friends.
  • 1 ½ cups vegetable stock
  • 1 ½ cups instant couscous
  • 1 cup cooked chickpeas
  • ¼ cup currants
  • 2 medium oranges, peeled and segmented
  • ½ cup spring onions, chopped
Dressing
  • ½ cup low-fat plain yoghurt
  • ⅓ cup lemon juice
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Bring the stock to the boil in a saucepan. Stir in the couscous, then remove from the heat, cover and leave for 10 minutes. Fluff couscous with a fork.
  2. Gently stir the remaining ingredients into the couscous.
  3. Whisk together the dressing ingredients and stir through the couscous. Serve chilled as an accompaniment.

Nutrition Information