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Chickpea and CousCous Salad
  • 1½ cups vegetable stock*
  • 2 teaspoons ground cumin or curry powder
  • 1½ cups couscous, uncooked
  • 425g can chickpeas, drained
  • 3 medium tomatoes, finely diced
  • ¼ cup parsley, chopped
  • 2 spring onions, sliced (include green tops)
  • rind of 1 lemon or orange, grated
  • juice of 2 oranges (150 mL)
  • 1 tablespoon vegetable oil
  1. Bring stock to the boil and add cumin.
  2. Remove from heat and mix in couscous.
  3. Cover and allow to stand for 5 minutes until stock is absorbed.
  4. Mix in remaining ingredients.
  5. Serve warm or cold


  • Substitute tomatoes with 1 red capsicum.
  • Replace spring onions with ½ cup finely chopped red onion.
  • *Use chicken stock as an alternative.

Storage Suggestions

Can be kept in the refrigerator for up to 3 days.

Equipment List

  • Chopping board
  • Large knife
  • Medium sized bowls
  • Zester or Fine grater
  • Can opener



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

220g Quantity per serving Quantity per 100g
Energy 959kJ 436kJ
Protein 9.2g 4.2g
Fat, total 3.7g 1.68g
— Saturated 0.4g 0.2g
Carbohydrate 36.0g 16.4g
— Sugars 4.5g 2.0g
Fibre 5.6g 2.5g
Sodium 262mg 119mg