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Couscous Salad

One of my favorite dishes - and a good way to use up left-over couscous from the night before.

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


  • 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


  • 2 tablespoons extra-virgin olive oil

  • juice of 1 lemon freshly

  • ground black pepper


  • 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


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