Pumpkin, Couscous, Feta and Chickpea Salad

One of my favourite salads, this is a great one to prep-ahead in bulk for weekday lunches. I also get quite a few requests from friends and family to bring this along for pot-luck dinners and barbeques.



You'll Need:

1 cup couscous

1 cup pumpkin

1 cup chickpeas, cooked

1 small red onion, finely chopped

½ cup feta, cubed

2 tablespoons parsley, chopped

Juice and zest of 1 lemon

2 tablespoons olive oil

Pinch of salt


Method:

Peel and cut pumpkin into small cubes. Place on a roasting tray and drizzle with 1 teaspoon oil.

Bake in the oven at 200°C for around 30 minutes, until soft.


Place couscous in a large bowl and cover with 1 cup boiling water. Leave to absorb, then fluff with a fork.


Add pumpkin, chickpeas, parsley, feta and onion to couscous and mix to combine.

Mix lemon juice, zest, olive oil and salt, and drizzle over salad.


Serves 2

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