This easy to prepare couscous salad will be a hit at your next BBQ!
Prep time:15 mins
Cook time:0 mins
- 1 cup couscous
- 1 cup boiling water
- 400g can Edgell Chick Peas, drained
- ¼ cup currants
- ½ cup parsley leaves
- Finely grated zest and juice of ½ lemon
- ¼ cup toasted pine nuts
- 2 tablespoons finely chopped red onion
- 2 teaspoons Taco seasoning
Combine couscous and boiling water in a bowl, cover and stand for 5 minutes.
Fluff couscous with a fork and add remaining ingredients. Toss to combine. Serve.
For extra flavour, use 1 cup boiling chicken or vegetable stock instead of water when preparing couscous.