Orange and chickpea couscous salad

Current rating: 2 (1 ratings)
Serves 6
Prep 20
Cook 10
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
  • ½ cup low-fat plain yoghurt
  • ⅓ cup lemon juice
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin

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  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.

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