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Please note this recipe is classified as GREEN.

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  •  1½ cups vegetable liquid stock, salt reduced
  • 2 teaspoons ground cumin or curry powder
  • 1½ cups uncooked couscous
  • 400g can chickpeas, drained and rinsed
  • 3 medium tomatoes, finely diced
  • ¼ cup parsley, chopped
  • 2 spring onions, sliced (include green tops)


  • Rind of 1 orange, finely grated
  • Juice of 2 oranges (150mL)
  • 1 tablespoon olive oil


  1. Bring stock to the boil, add cumin or curry powder.
  2. Remove from heat and mix in couscous.
  3. Cover and allow to stand for 5 minutes until stock has absorbed.
  4. In a large mixing bowl combine couscous and all remaining ingredients.
  5. Prepare dressing in a separate bowl. Pour dressing over the salad and mix well.
  6. Serve warm or cold.

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