Couscous tabbouleh with chickpeas

Ideal as part of a low-fat diet, this salad is satisfying, tasty and healthy.

  • 15 mins cooking
  • Serves 4
  • Print
<i>The Ultimate Low-fat</i> cookbook, ACP Books


Couscous tabbouleh with chickpeas
  • 2 cup (400g) couscous
  • 2 cup (500ml) boiling water
  • 2 teaspoon finely grated lemon rind
  • 4 medium egg tomatoes (300g), seeded, chopped finely
  • 1 lebanese cucumber (130g), seeded, chopped finely
  • 1 small red onion (100g), chopped finely
  • 1 cup coarsely chopped fresh flat-leaf parsley
  • 400 gram can chickpeas, rinsed, drained
Lemon mint dressing
  • 1/2 cup (140g) low-fat natural yoghurt
  • 2 tablespoon lemon juice
  • 2 teaspoon finely chopped fresh mint


Couscous tabbouleh with chickpeas
  • 1
    Combine couscous with the water and lemon rind in large heatproof bowl, cover; stand 5 minutes or until liquid is absorbed, fluffing with fork occasionally.
  • 2
    Meanwhile, for make lemon mint dressing, combine ingredients in small bowl.
  • 3
    Add tomato, cucumber, onion, parsley and chickpeas to couscous; mix gently. Serve salad drizzled with dressing.

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