Quick Couscous Lunch Salad
PREP 5 MIN•COOK 10 MIN
EF
GF
NS
NF
V
Number of servings
2
1⁄4 cup couscous (or gluten free couscous or cooked brown rice if gluten free)
1⁄2 tin of chickpeas (400g tin) drained & rinsed (freeze the remainder)
salt & pepper, to taste
1⁄3 cup (80ml) water boiling
1⁄2 red pepper diced
6 kalamata olives pitted & halved
120g feta crumbled
3 sprigs of fresh basil leaves picked & roughly chopped
Method for Jar: Divide couscous and chickpeas between heatproof jars with a lid and season with salt and pepper.
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.
Fluff with a fork, add red pepper and olives and stir through.
Top with feta and basil to serve.
Method for Salad Bowl: Divide couscous and chickpeas between heatproof bowls and season with salt and pepper.
Pour over boiling water, cover with cling wrap and stand for 10 minutes or until all the water has been absorbed.
Fluff with a fork, add red pepper and olives and stir through.
Top with feta and basil to serve.
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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