The West

Picture: Simon Santi/The West Australian

This tasty low-GI salad can be served as a meal by itself or as part of a meal.

RECIPE: Colourful Couscous Salad
Delicious dish for diabetics:
Serves 4-6

1 cup couscous
1 cup canned chickpeas, rinsed, drained
1/2 small bunch fresh parsley, chopped
1/2 small bunch coriander leaves, chopped
1-2 tsp ground cumin
1/2 red capsicum, chopped
1/2 green capsicum, chopped
1 cup of chopped mixed dried fruit, such as apricots, dates, currants, figs
2 tbsp pistachio nuts
2 tbsp pine nuts, toasted

2 tbsp extra virgin olive oil
juice of 1 lemon
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.

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