Chickpea and fava bean couscous salad

Nutrition content per serve

Energy: 527 calories | Protein: 21.5g | Total fat: 17g | Carbohydrates: 65g | Sugar: 10g | Fibre: 17.5g | Serves: 4 | Total time: 15 minutes

*Approximate values from Xyris Foodworks software

Ingredients:

• 1 cup couscous, uncooked
• 2 cups chickpeas, cooked
• 2 cups fava beans, cooked
• 2 cups snap peas, trimmed and chopped
• 1 cup parsley, finely chopped
• ¼ cup red onion, diced
• ¼ cup extra virgin olive oil
• 1 tbsp apple cider vinegar, to taste
• Sea salt and black pepper, to taste

Directions:

1. Cook the couscous according to the package directions and let cool.
2. In a large mixing bowl, combine the couscous with the remaining ingredients. Enjoy!

Notes:

• Leftovers: refrigerate in an airtight container for up to four days.
• Serving size: one serving equals approximately two cups.
• Gluten-free: use quinoa or brown rice instead of couscous.
• More flavour: add lime juice and/or olive oil. Cook the couscous with broth instead of water.
• Additional toppings: add green onions, capsicum, cucumber, tomatoes, goat cheese or feta.

All information contained in this article has been prepared by CBHS health professionals and is intended for general information purposes only. The information provided should not be relied upon as medical advice and does not supersede or replace a consultation with a suitably qualified healthcare professional.