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