MORROCAN RAINBOW COUSCOUS with CHICKPEAS (V) (VN)

Nutritional values per 2 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 together.
• Add the tomato, lettuce and coriander and gently mix together.
• Drizzle with yogurt and serve.

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[avatar user=”PaulWallace” /]About 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