• 1 cup couscous
  • 2 tsp reduced-salt vegetable stock powder
  • 1 cup boiling water
  • 1 x 400g 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.

More tips

Nutrition Information

per serving per 100g
Energy 684 kJ 290 kJ
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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