Orange and chickpea couscous salad

Name: Orange and chickpea couscous salad
Prep time: 20 min
Cook time: 10 min
Ingredients: 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; Dressing½ cup low-fat plain yoghurt; ⅓ cup lemon juice; 2 cloves garlic, crushed; 1 tsp ground cumin

Serves: 6

Prep: 20

Cook: 10

Serve this tangy salad chilled as an accompaniment at your next barbecue with family and friends.

Ingredients

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

Dressing

½ cup low-fat plain yoghurt
⅓ cup lemon juice
2 cloves garlic, crushed
1 tsp ground cumin

Weight, measurement and temperature conversions

Seasonal Food Guide

Method

Step 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.
Step 2
Gently stir the remaining ingredients into the couscous.
Step 3
Whisk together the dressing ingredients and stir through the couscous. Serve chilled as an accompaniment.

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