Calories
Protein
Carbs
Fats
MORROCAN RAINBOW COUSCOUS with CHICKPEAS (V) (VN)
Servings: 2
Nutritional values per serving:
calories 212, protein 7.6g, fat 8.8g (saturated 1.5g), carbs 24.2g (sugar 11.9g), sodium 269mg
INGREDIENTS
- juice & grated zest of 1 lemon
- 1 tbsp olive oil
- ½ tbsp harissa paste
- ¼ tsp ground cumin
- salt & freshly ground black pepper
- 80g couscous
- ½ red bell pepper, diced
- ½ yellow bell pepper, diced
- ½ green bell pepper, diced
- 1 small red onion, halved & thinly sliced
- ½ salad cucumber, diced
- ⅓ can chickpeas, drained
- 6 baby plum tomatoes, quartered
- ½ romaine or cos lettuce, shredded
- handful (15g) coriander (or flat leaf parsley if preferred), coarsely chopped
- 75g (about 5 tbsp) natural low-fat yogurt or plain soya yogurt
METHOD
- To a bowl add the lemon juice and zest, olive oil, harissa paste, cumin and seasoning to taste. Whisk together to make a dressing.
- Place the couscous in a large bowl and cover with 100ml boiling water. Stir, cover and let it stand for 5 minutes. Fluff the couscous with a fork and stir in the dressing. Taste and adjust the seasoning if needed. Set aside to cool.
- Add the bell peppers, onion, cucumber and chickpeas to the couscous and mix.
- Add the tomato, lettuce and coriander and gently mix.
- Drizzle with yogurt and serve.
Paul Wallace
Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes
For other ideas also try BBC good food