A couscous salad made with whole wheat couscous, raisins, vegetables, chickpeas, parsley and a lemon-spice dressing.
5 minPrep time
5 minCook time
4Servings
NUTRITION FACTS (APPROXIMATE · PER SERVING)
Calories300 kcal
Protein8 g
Carbs40 g
Fat13 g
Fiber7 g
Nutrition values are provisional estimates per serving for 4 servings and have not been recalculated from the ingredient quantities. Actual values may vary with brands and whether optional raisins are included.
Ingredients
- 1 cup whole wheat couscous
- ¼ cup raisins (optional)
- 1¼ cups vegetable stock
- 3 Tbsp extra virgin olive oil
- 2 Tbsp lemon juice
- 1 clove minced garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground ginger
- 1 teaspoon salt
- 1 carrot, peeled and grated
- ½ red pepper, diced
- ¼ red onion, diced
- 1 cup canned chickpeas, rinsed and drained
- 2 Tbsp flat-leaf parsley, finely chopped
Instructions
- Boil stock and pour over the couscous with the raisins in a bowl. Cover to seal in the steam and let sit for 5 minutes.
- Mix together oil, lemon juice, garlic, spices, and salt.
- Fluff the couscous with a fork to separate the grains and stir through the carrot, red pepper, onion, chickpeas and parsley.
- Pour the couscous into the dressing and toss together until well combined.