recipes
Couscous, Chick Pea & Grape Salad
serves 20
20 min prep
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ingredients
| 3 cups dry couscous 400g can Edgell Chick Peas, drained ½ cup currants 4 spring onions, chopped 2 sticks celery, finely chopped 1 cup celery heart leaves, torn 2 cups seedless red grapes Lemon wedges for garnish Dressing: ½ cup olive oil 1/3 cup white wine vinegar 1 tablespoon brown sugar Grated rind of 1 lemon |
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instructions
step 1
Make up couscous following packet directions. Add drained Edgell Chick Peas and remaining ingredients and season with salt and pepper.
step 2
Combine dressing ingredients and pour over salad tossing to coat. Refrigerate until required. Serve garnished with lemon wedges.
recipe tip
Dressing can be made up to 1 week in advance and stored in a sealed jar in the refrigerator. Chopped preserved lemon rind can be added to the salad. It is a common ingredient in Moroccan dishes and can be purchased from Middle Eastern food stores and in some supermarkets.
When purchasing grapes, choose small grapes or halve if larger ones are only available. The inner leaves from the heart of the celery give flavour and colour to any salad.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 502kJ (120Cal) | 432kJ (103Cal) |
| Protein | 2.2g | 1.9g |
| Fat - Total | 5.9g | 5.1g |
| - Saturated | 0.8g | 0.7g |
| Carbohydrate | 13.7g | 11.8g |
| - Sugars | 5.9g | 5.1g |
| Dietary Fibre | 1.6g | 1.4g |
| Sodium | 47mg | 40mg |
| Potassium | 111mg | 95mg |
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Couscous, Chick Pea & Grape Salad
Couscous, Chick Pea & Grape Salad
ingredients
3 cups dry couscous
400g can Edgell Chick Peas, drained
½ cup currants
4 spring onions, chopped
2 sticks celery, finely chopped
1 cup celery heart leaves, torn
2 cups seedless red grapes
Lemon wedges for garnish
Dressing:
½ cup olive oil
1/3 cup white wine vinegar
1 tablespoon brown sugar
Grated rind of 1 lemon
instructions
step 1
Make up couscous following packet directions. Add drained Edgell Chick Peas and remaining ingredients and season with salt and pepper.
step 2
Combine dressing ingredients and pour over salad tossing to coat. Refrigerate until required. Serve garnished with lemon wedges.
serves 20 20 min prep recipe tip
Dressing can be made up to 1 week in advance and stored in a sealed jar in the refrigerator. Chopped preserved lemon rind can be added to the salad. It is a common ingredient in Moroccan dishes and can be purchased from Middle Eastern food stores and in some supermarkets.
When purchasing grapes, choose small grapes or halve if larger ones are only available. The inner leaves from the heart of the celery give flavour and colour to any salad.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au