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Orange and chickpea couscous salad

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


    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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