Quick Couscous Lunch Salad

PREP 15 MIN
COOK NONE

EF

GF

NS

NF

V

Number of servings
2
Ingredients

14 cup (45g) couscous (or gluten free couscous or cooked brown rice if gluten free)

12 can of chickpeas (14 oz can) drained & rinsed (freeze the remainder)

salt & pepper, to taste

13 cup (80ml) water boiling

12 red bell pepper diced

6 pitted kalamata olives pitted & halved

120g feta crumbled

3 sprigs of fresh basil leaves picked & roughly chopped

Methodbased on 2 servings
1

Method for Jar: Divide couscous and chickpeas between heatproof jars and season with salt and pepper.  

2

When ready to eat, add boiling water, cover and leave to stand for 10 minutes. You may need to add a little more boiling water, depending on your couscous.

3

Fluff with a fork, add bell pepper and olives and stir through.

4

Top with feta and basil to serve.

5

Method for Salad Bowl: Divide couscous and chickpeas between heatproof bowls and season with salt and pepper. 

6

Pour over boiling water, cover with cling wrap and stand for 10 minutes or until all the water has been absorbed.

7

Fluff with a fork, add bell pepper and olives and stir through.

8

Top with feta and basil to serve.

Nutritional Informationper serving

Energy (kJ)

1463 kJ / 350 cals

Protein

18.1 g

Fat

17.7 g

Sat. Fat

9.5 g

Carbs

25.9 g

Sugar

2.3 g

Fiber

4.6 g

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