Spanish-Inspired Couscous

Spanish-Inspired Couscous

Spanish-Inspired Couscous

By: Raquel Neofit

Couscous is one of those ingredients that soaks up flavour. The more you give it, the better it tastes. Use leftovers in a pita pocket or wrap for a great lunch the next day.


Servings

6

Prep time

Cook time

Recipe


Ingredients

  • 2 cups couscous
  • 2 cups vegetable or chicken stock, heated
  • 1 tin chickpeas, rinsed
  • 1 Spanish onion, thinly sliced
  • 3 baby cucumbers, sliced
  • ½ green capsicum, roughly chopped
  • ½ red capsicum, roughly chopped
  • ¼ iceberg lettuce, roughly chopped
  • ¼ cup olive oil
  • Pinch paprika
  • 3 tbsp lemon juice
  • Coarse salt
  • Cracked pepper

Method


  • Place couscous in a bowl and pour over the hot stock. Stir and cover. Once the stock has absorbed, fluff it with a fork.
  • Place couscous, chickpeas, onion, cucumbers, capsicums and lettuce in a bowl and toss to combine.
  • Combine olive oil, paprika, salt, pepper and lemon juice and spoon over salad.
  • Tip: Use veggie or chicken stock to cook the couscous as it adds so much flavour!

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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