Ingredients

• 1 1/2 cups reduced-salt vegetable stock
• 2 tsp ground cumin or curry powder
• 1 1/2 cups couscous, uncooked
• 1 x 400 g can no-added-salt chickpeas, drained
• 3 tomatoes, finely diced
• 1/4 cup parsley, chopped
• 2 spring onions (including green tops), sliced
• rind of 1 lemon or orange, grated
• 2 oranges, juiced
• 1 tsp olive oil

Method

1. Bring stock to the boil and add cumin.
2. Remove from heat and mix in couscous.
3. Cover and allow to stand for 5 minutes until stock is absorbed.
4. Mix in remaining ingredients.
5. Serve warm or cold.

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.

Nutrition Information