Couscous salad with chick peas
Back-to-school and back to work. And back to the challenge of creating some imaginative but healthy lunch box options to keep the body and brain fuelled up for the afternoon. Add diced feta or cooked chicken to this couscous salad, if preferred.
|¾ cup||Vegetable stock|
|300 g||Chickpeas, canned, rinsed and drained|
|1||Roma tomatoes, seeds squeezed out, diced|
|4||Kalamata olives, pitted and diced|
|1||Spring onion, diced|
|¼ cup||Parsley, chopped|
- Bring the stock to the boil and pour over the couscous in a bowl. Stir, cover and stand for 10 minutes until the couscous has absorbs the stock. Fluff with a fork.
- When cool combine with the chickpeas, tomato, olives, spring onion and parsley. Combine the dressing ingredients and salt and pepper to taste, then stir into the salad.