Nutrition Data (per salad portion)Calories 208
Protein 7.7g
Carbohydrate 40.8g
Fat 0.8g
Dietary Fibre 5.5g
Ingredients (serves 6 as a salad, or 3 as a main course, which means my diet will be a little unvaried over the next few days...!)
200g dried couscous
Spice to taste (I used 1 rounded teaspoon of Sainsbury's 'Taste the Difference' Rose and Harissa Rub, which I bought in the summer, a spicy blend of crushed chillies, coriander, cumin and rose petals)
1 x 400g tin chickpeas (ceci/garbanzo beans), drained
100g frozen green peas
1 large nectarine, chopped
1 medium carrot, thinly sliced with a potato peeler
Method
- Put the couscous and spice in a measuring jug (200g comes up to the 250ml mark). Pour in boiling water to the 500ml mark. Stir and leave for 5 minutes until the water is absorbed.
- In a large bowl, mix the chickpeas with the couscous.
- Stir in the frozen green peas, chopped nectarine, and thinly sliced carrot.
- Serve.
I made something with couscous yesterday after remembering that I had some in the cupboard and needing something tasty to eat quickly. I just added a vegetable stock cube to the boiling water and some cooked carrots, broccoli and onion to the mixture. I'll try something more ambitious next time!
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