Couscous Salad

Although couscous has a medium GI, combining it with chickpeas  means that the overall meal has a low GI. This couscous salad is delicious as a meal in itself or serve as an accompaniment for chicken or meat dishes. Alternatively swap the couscous for pearl couscous which is low GI.

 

Preparation time: 15 minutes

Serves: 6

 

Ingredients:

 

1 cup couscous

1 cup canned chickpeas, rinsed and drained

1/2 bunch flat-leaf parsley, chopped

1/2 bunch coriander, chopped

1 tablespoon ground cumin

1/2 red capsicum ( bell pepper), chopped

1/2 green capsicum ( bell pepper), chopped

1/2 cup of chopped mixed dried fruit, such as apricots, dates, currants, figs

2 tablespoons pistachio nuts

2 tablespoons pine nuts, toasted

 

Dressing:

2 tablespoons extra-virgin olive oil

juice of 1 lemon freshly

ground black pepper

 

Method:

 

  • Cook the couscous according to the packet instructions—you should end up with about 2 cups cooked couscous. Let cool.

  • Put the cooled couscous in a large serving bowl and combine with the chickpeas, herbs, cumin, capsicums, dried fruit, pistachios and pine nuts.

  • Drizzle with the oil and lemon juice. Season with pepper and toss to coat.

 

Nutrition (per serve):

 

Calories 245; Fat 13 g; Sat. Fat 1 g; Carbs 25 g; Sugar 7 g; Fiber 5 g; Protein 6 g