Moroccan vegie couscous salad
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Time to make:
$2.60 per serve
(at time of publication)
Full ingredients list:
1/2 cup wholemeal couscous
400g can no-added-salt chickpeas, drained, rinsed
1 cup roast pumpkin, diced
3 cups rocket
1/2 bunch flat-leaf parsley, roughly chopped
1/2 teaspoon Moroccan seasoning
juice of 1/2 lemon
juice of 1/2 orang
2 tablespoons olive oil
150g reduced-fat feta, crumbled
Nutritional information (per serve)
Instructions and steps:
Step 1 Put couscous in a large salad bowl; cover with ½ cup boiling water. Cover bowl and leave to cook for 5 minutes. Fluff cooked couscous grains with a fork. Add chickpeas, roast pumpkin, rocket and parsley to bowl; toss lightly.
Step 2 Put Moroccan seasoning, citrus juices and olive oil in a small bowl to make dressing; mix well. Pour dressing into couscous salad bowl and toss lightly to combine.
Step 3 Divide salad among 4 bowls and top with feta; season with cracked black pepper and serve.
About this recipe
First published: December 2014