Sultana and almond couscous salad
- 09.03.2017
- 588
Enjoy some festive fun while staying low-GI.
Recipe «Sultana and almond couscous salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.
Ingredients:
- 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
Instructions
- 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.
- Add onion, chickpeas, almonds, parsley and oil. Season with salt and pepper. Stir to combine. Serve.