- Dairy free
- Egg free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
Coles Cooking Club member Fatimah makes this colourful couscous and chickpea salad as a side to serve during Eid celebrations.
For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
- Serves4, as a side
- Prep time20 minutes
Ingredients
- 1 cup (200g) couscous
- 1/2 cup (80g) sultanas
- 1 1/4 cups (310ml) hot vegetable stock
- 1 carrot, peeled, coarsely grated
- 1 red capsicum, seeded, finely chopped
- 1/4 large red onion, finely chopped
- 400g can chickpeas, rinsed, drained
- 2 tbs finely chopped flat-leaf parsley
- Chopped flat-leaf parsley, extra, to serve
Dressing
- 1/4 cup (60ml) extra virgin olive oil
- 2 tbs lemon juice
- 1 garlic clove, crushed
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground ginger
- 3/4 tsp salt
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place couscous, sultanas and stock in a large bowl. Cover and set aside for 10 mins or until liquid is absorbed. Use a fork to separate the grains
Step 2
To make the dressing, combine the oil, lemon juice, garlic, cumin, coriander, ginger and salt in a jug and whisk until well combined.
Step 3
Add half the dressing to the couscous mixture and stir to combine. Add the carrot, capsicum, onion, chickpeas and parsley and toss to combine. Drizzle with the remaining dressing and toss to combine. Sprinkle with extra parsley. Serve warm or at room temperature.
Recipe tip
Fatimah’s cooking tip: “The best part about this recipe is that it can be made up to one day ahead – so it’s perfect for the busy Ramadan period. My father-in-law loves it when I make this, so it holds a special place in my heart.”
COOK. STORE. SAVE.
Use it up: Save the leftover red onion to make our spiced cauliflower with pickled onion recipe.
Vegan chickpea and couscous salad
- Serves4, as a side
- Prep time20 minutes
Ingredients
- 1 cup (200g) couscous
- 1/2 cup (80g) sultanas
- 1 1/4 cups (310ml) hot vegetable stock
- 1 carrot, peeled, coarsely grated
- 1 red capsicum, seeded, finely chopped
- 1/4 large red onion, finely chopped
- 400g can chickpeas, rinsed, drained
- 2 tbs finely chopped flat-leaf parsley
- Chopped flat-leaf parsley, extra, to serve
Dressing
- 1/4 cup (60ml) extra virgin olive oil
- 2 tbs lemon juice
- 1 garlic clove, crushed
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground ginger
- 3/4 tsp salt
Description
Coles Cooking Club member Fatimah makes this colourful couscous and chickpea salad as a side to serve during Eid celebrations.
For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
Method
Step 1
Place couscous, sultanas and stock in a large bowl. Cover and set aside for 10 mins or until liquid is absorbed. Use a fork to separate the grains
Step 2
To make the dressing, combine the oil, lemon juice, garlic, cumin, coriander, ginger and salt in a jug and whisk until well combined.
Step 3
Add half the dressing to the couscous mixture and stir to combine. Add the carrot, capsicum, onion, chickpeas and parsley and toss to combine. Drizzle with the remaining dressing and toss to combine. Sprinkle with extra parsley. Serve warm or at room temperature.