Whole Wheat Couscous & Chickpea Salad

Perfect for when you want to eat something chilled, and hot food can aptly go die in a fire. I like mixing up textures when it comes to salads, with crunchy peppers and carrots, buttery nutty flavoured chickpeas, and light fluffy couscous. I always cook my couscous in vegetable stock, no more plain bland couscous! This would serve two as a main, or four as a side salad.

Yield; Two – Four servings (365kcal – 182kcal)Β Cook time; 10 minutes

You’ll need;

  1. 50g/1.7oz whole wheat couscous
  2. 75ml hot vegetable stock
  3. Half a red pepper, chopped
  4. Half a yellow pepper, chopped
  5. Three spring onions, finely sliced
  6. OneΒ  medium carrot, peeled and grated
  7. One handful of baby spinach, thinly sliced
  8. One 400g/14oz tin of chickpeas, drained and thoroughly rinsed
  9. For the dressing; the juice of half a lemon, two tablespoons of egg free mayonnaise, one teaspoon of dijon mustard, a pinch of onion powder, a pinch of garlic powder, one quarter of a teaspoon of mixed dried herbs, then salt and pepper to taste


  • Firstly add the couscous to a shallow dish, pour over the vegetable stock then cover and leave it to sit for five minutes. While that’s sitting you can move on to preparing the rest of the salad
  • Into a mixing bowl add the peppers, spring onions, carrot, spinach and chickpeas, use a wooden spoon to fold them together
  • In a separate small bowl add all the ingredients for the salad dressing, mix well to combine
  • Once the dressing is well mixed, add it to the vegetables and chickpeas in the mixing bowl
  • Once the couscous has absorbed the stock, fluff with a fork then leave to cool for a few minutes. Once cool, fold it into the vegetable and dressing mixture. Mix well then cover and refrigerate until you’re ready to serve



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