Chickpea and couscous salad

Source: National Health and Medical Research Council or based on material provided by the National Health and Medical Research Council.

Nutritional information per serving
  • Energy: 597.79kj
  • Protein: 6.15g
  • Fat: 3.84g
  • Saturated fat: 0.54g
  • Carbohydrate: 18.95g
  • Sugars: 3.38g
  • Fibre: 3.67g
  • Sodium: 487.58mg
15 mins
8 people


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.

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

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