Food & Health

Chickpea and Cranberry Couscous Salad

Serving Size: 1/10 of recipe
Makes: 10 servings

Source of: Iron, Potassium, Vitamin C, Vitamin B6, Riboflavin
Good Source of: Fibre, Niacin
Excellent Source of: Folate, Vitamin A
Vegetarian

Ingredients

300 ml
reduced sodium chicken stock
1 1/4 cups
250 ml
dried couscous
1 cup
1 ml
turmeric
1/4 tsp
1 ml
ground ginger
1/4 tsp
1 ml
cinnamon
1/4 tsp
250 ml
dried cranberries
1 cup
1
medium zucchini, diced
1
2
carrots, peeled and diced
2
3
green onions, chopped
3
500 ml
cooked chickpeas
2 cups
 
OR
1-540 ml can
canned chickpeas, rinsed and drained
1-19 fl oz can
125 ml
chopped black olives (optional)
1/2 cup
125 ml
chopped cucumbers (optional)
1/2 cup
125 ml
halved cherry tomatoes (optional)
1/2 cup
50 ml
lemon juice
1/4 cup
50 ml
canola oil
1/4 cup
2 ml
salt
1/2 tsp
1 ml
cayenne pepper
1/4 tsp
50 ml
chopped fresh parsley as garnish
1/4 cup


Directions

COMBINE stock, turmeric, ginger and cinnamon in a large saucepan and bring to a boil. Remove from heat.

STIR in couscous, cover and let stand for 5 minutes or until liquid has been completely absorbed. Transfer to large bowl and let cool to room temperature. Break up any couscous lumps with fingers.

SAUTÉ zucchini, carrots and green onions in 1 tbsp of canola oil for about 3-4 minutes on high. Add sautéed vegetables to couscous. Stir in cranberries and chickpeas. Optional addition of chopped raw vegetables (such as black olives, cucumber, cherry tomatoes, etc.) makes this dish even more delicious!

WHISK together lemon juice, remaining canola oil, salt and cayenne pepper in a small bowl. Pour over couscous and toss together.

COVER and refrigerate for at least 1 hour or overnight. Garnish with parsley before serving.

Nutrition Facts

Based on a serving of 1/10 of recipe

Energy: 287 calories
Protein: 9 g
Fat: 6 g
Saturated Fat: 0.9 g
Carbohydrates: 50 g
17%
Fibre: 4 g
16%
Sodium: 35 mg
1%
Potassium: 344 mg
Vitamin C: 8.5 mg
14%
Folate: 85 mcg
39%
Calcium: 42 mg
4%
Iron: 2 mg
11%
Calories from Fat:
19%





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