Quick Couscous Lunch Salad
PREP 15 MIN•COOK NONE
EF
GF
NS
NF
V
Number of servings
2
1⁄4 cup (45g) couscous (or gluten free couscous or cooked brown rice if gluten free)
1⁄2 can of chickpeas (14 oz can) drained & rinsed (freeze the remainder)
salt & pepper, to taste
1⁄3 cup (80ml) water boiling
1⁄2 red bell pepper diced
6 pitted 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 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 bell 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 bell 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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