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Chickpea and couscous salad


A comforting, aromatic salad for a main meal or side dish.

Preparation: 8 minutes. Cooking time: 6 minutes. Serves 8 people.


  • 1½ cups stock of your choice
  • 2 tsp ground cumin or curry powder
  • 1½ cups couscous, uncooked
  • 425g can chickpeas, drained
  • 3 medium tomatoes, finely diced
  • ¼ cup parsley, chopped
  • 2 spring onions, sliced (include green tops)
  • Rind of 1 lemon or orange, grated
  • Juice of 2 oranges (150 mL)
  • 1 tbsp vegetable oil


  1. Bring stock to the boil and add cumin.
  2. Remove from heat and mix in couscous.
  3. Cover and allow to stand for 5 minutes until stock is absorbed.
  4. Mix in remaining ingredients.
  5. Serve warm or cold.

This recipe is based off material provided by the National Health and Medical Research Council (representing the Commonwealth of Australia) and was originally published on the Eat for Health websiteExternal Link .

Reviewed 07 May 2024