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.

If you liked the recipe "Sultana and almond couscous salad", tell your friends about it!

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
Posted by

Rate the recipe Sultana and almond couscous salad

total votes: 1

You may need it

View product

Mixing Bowl Set

Check price
Hurry up
View product

Food Storage Container Set

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments