This tasty low-GI salad can be served as a meal by itself or as part of a meal.RECIPE: Colourful Couscous Salad
Serves 4-61 cup couscous
2 tbsp pine nuts, toastedDRESSING:
freshly ground black pepper
Make the couscous according to the packet instructions - you should end up with about two cups of cooked couscous. Make sure the couscous is quite dry before using it. Put the couscous in a large serving bowl and combine with the chickpeas, herbs, cumin, capsicum, dried fruit, pistachios and pine nuts. To make the dressing, put the oil and lemon juice in a screw-top jar. Season with pepper, shake well, then pour over the couscous salad and toss to coat.Note: Recipe taken from The Low GI Diet Cookbook, published by Hodder Australia, 2005. Authors Jennie Brand-Miller, Kaye Foster-Powell and Joanna McMillan-Price.
'The West Australian' is a trademark of West Australian Newspapers Limited 2013.
All rights reserved.
Select your state to see news for your area.