Broccoli & Chickpea Couscous Salad

A light & lovely veggie meal!

Coline
Coline
5 minutesPrep time
10 minutesCook time
661 cal.Per serving

Utensils

Stovetop, Pot (small), Colander

recipe

Broccoli (fresh)

Step 1

Wash & cut the broccoli into small florets.

Broccoli (fresh)

Step 2

Cook the broccoli in a pot of salted boiling water for 3 min.

Couscous
Vegetable broth (liquid)

Step 3

Use the veggie stock to prepare the couscous according to the package instructions.

Raisins

Step 4

In a small bowl, cover the raisins with hot water. Then cover the bowl with a plate. Set the raisins aside to plumpen.

Broccoli (fresh)
Couscous

Step 5

Drain the broccoli & fluff the couscous.

Couscous
Lemon

Step 6

In a serving bowl, mix together the couscous, a drizzle of olive oil, the lemon juice & the lemon zest.

Chickpeas (canned)
Raisins
Broccoli (fresh)

Step 7

Add the drained chickpeas, drained raisins, broccoli, salt & pepper to the couscous. Toss it all together.

Parsley (fresh)

Step 8

Serve garnished with fresh parsley (optional).

Step 9

Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy661 cal.
Fat18 g
Carbohydrates97 g
Protein23 g
Fiber11 g

On average, one serving of the recipe "Broccoli & Chickpea Couscous Salad" contains 661 Energy, 18 g of Fat, 97 g of Carbohydrates, 23 g of Protein, 11 g of Fiber.

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Broccoli & Chickpea Couscous Salad
Easy