Sultana and almond couscous salad

Cooking Salads Sultana and almond couscous salad

Enjoy some festive fun while staying low-GI.

Lables: Vegetarian Egg free Fish free Lactose free Milk free Shellfish free
  1. Bring stock and cinnamon to the boil over high heat. Place couscous and sultanas in a large, heatproof bowl. Add stock mixture. Cover. Stand for 3 to 5 minutes or until liquid has absorbed. Stir with a fork to separate grains.
  2. Add onion, chickpeas, almonds, parsley and oil. Season with salt and pepper. Stir to combine. Serve.

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3/4 cup Massel chicken style liquid stock
1/2 tsp ground cinnamon
3/4 cup couscous
1/2 cup sultanas
1 small red onion, halved, thinly sliced
2 x 400g cans chickpeas, drained, rinsed
1/3 cup slivered almonds, toasted
2 tbsp chopped fresh flat-leaf parsley leaves
1 tbsp olive oil

Adv

Autors
Preparation time
15
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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