Please note this recipe is classified as GREEN.
Ingredients
-  1½ cups vegetable liquid stock, salt reduced
- 2 teaspoons ground cumin or curry powder
- 1½ cups uncooked couscous
- 400g can chickpeas, drained and rinsed
- 3 medium tomatoes, finely diced
- ¼ cup parsley, chopped
- 2 spring onions, sliced (include green tops)
Dressing
- Rind of 1 orange, finely grated
- Juice of 2 oranges (150mL)
- 1 tablespoon olive oil
Method
- Bring stock to the boil, add cumin or curry powder.
- Remove from heat and mix in couscous.
- Cover and allow to stand for 5 minutes until stock has absorbed.
- In a large mixing bowl combine couscous and all remaining ingredients.
- Prepare dressing in a separate bowl. Pour dressing over the salad and mix well.
- Serve warm or cold.
