• 1 cup couscous
  • 2 tsp reduced-salt vegetable stock powder
  • 1 cup boiling water
  • 1 x 400 g can no-added-salt chickpeas, drained and rinsed
  • 1 capsicum, diced
  • 1 Lebanese cucumber, diced
  • 2 tomatoes, diced
  • 2 spring onions (including green tops), chopped
  • 1/4 cup parsley, finely chopped
  • 1 orange
  • to taste pepper


  1. Measure couscous and stock into large bowl. Add boiling water, cover and let sit for 5 minutes.
  2. Fluff couscous grains with a fork and add chopped vegetables and chickpeas.
  3. Grate orange rind. Juice orange. Add 1/4 cup of juice and rind to couscous. Mix well.

Recipe from Foodbank WA’s Food Sensations® for Adults program, reproduced with permission

  • recipe step image
    Recipe by Food Sensations
  • recipe step image
  • recipe step image
  • recipe step image
    Add boiling water to the couscous.
  • recipe step image
    Finely chop the vegetables.
  • recipe step image
    Drain the chickpeas.
Serving Suggestion:

Serve with lamb koftas and walnut dip.

Healthy tip!

Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.

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Nutrition Information

per serving per 100g
Energy 684 kJ 290 kJ
163 Cal 69 Cal
Protein 7.5 g 3.2 g
Fat, total 1.2 g 0.5 g
— saturated 0.1 g 0.1 g
Carbohydrate 27.4 g 11.6 g
— sugars 5.8 g 2.5 g
Sodium 357 mg 151 mg
Fibre 5 g 2.1 g

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