Make the most of ingredients at hand with this clever, quick solution side.
Ingredients
- 1 cup couscous
- 1/4 cup currants
- 1 cup boiling water
- 1/3 cup chopped fresh mint leaves
- 1/2 cup pistachio kernels, chopped
- 125g can chickpeas, drained, rinsed
- 410g can baby carrots, drained, rinsed
- Fresh mint leaves, to serve
Honey dressing
- 2 tablespoons orange juice
- 1 tablespoon honey
- 1 tablespoon olive oil
Method
- Step 1Make dressing: Place orange juice, honey and oil in a bowl. Season with salt and pepper. Using a fork, whisk to combine.
- Step 2Make salad: Place couscous, currants and boiling water in a heatproof bowl. Stand, covered, for 5 minutes or until water has absorbed. Stir with a fork to separate grains. Cool for 5 minutes.
- Step 3Add mint, pistachios, chickpeas and carrots. Season with salt and pepper. Toss to combine. Add honey dressing. Toss to combine. Serve topped with mint leaves.
- Vegetarian
Nutrition
1677 kj
Energy
13.3g
Fat Total
1.7g
Saturated Fat
5.9g
Fibre
11.1g
Protein
340mg
Sodium
56.6g
Carbs (total)
All nutrition values are per serve
Notes
Serve with: Roast lamb, grilled chicken thighs or grilled pork chops.
- Author: Liz Macri
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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