- 0:20 Prep
- 4 Servings
- Capable cooks
Lemon, mint and tzatziki take you to the shores of the Mediterranean in 15 minutes.
Ingredients
- 190g (1 cup) couscous
- 2 zucchini, ends trimmed, thinly sliced
- 3 teaspoons finely grated lemon rind
- 60ml (1/4 cup) fresh lemon juice
- 250ml (1 cup) boiling water
- 1 tablespoon olive oil
- 1 x 420g can Chickpeas, drained, rinsed
- 1/2 cup fresh coriander leaves
- 1/4 cup fresh mint leaves, coarsely chopped
- 1 x 175g pkt smoked ocean trout, flaked
- 125g (1/2 cup) bought tzatziki
Method
- Step 1Combine the couscous, zucchini, lemon rind and 1 tablespoon of lemon juice in a large heatproof bowl. Add the water and oil. Cover and set aside for 4 minutes or until liquid is absorbed. Use a fork to separate the grains.
- Step 2Stir in chickpeas, coriander, mint and ocean trout. Season with salt and pepper.
- Step 3Divide among serving bowls and top with a dollop of tzatziki to serve.
- Diabetes friendly
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1606 kj
Energy
11g
Fat Total
2g
Saturated Fat
6g
Fibre
20g
Protein
32mg
Cholesterol
306.88mg
Sodium
5g
Carbs (sugar)
48g
Carbs (total)
All nutrition values are per serve
Notes
Couscous is almost as quick and simple to prepare as a cup of tea, making it a real time-saver.
- Author: Heidi Flett
- Image credit: Alan Benson
- Publication: Australian Good Taste
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