Sultana and almond couscous salad

Recipes / Salads

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

  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.