| KCAL | PRO | CARB | FAT | FIBER |
| 326 | 12.1g | 56.5g | 4.6g | 10.8g |
Makes 3 portions |
| Red Pepper 1 large |
| Couscous 3.5 oz or 100 grams, dry |
| Water 4 fl oz or 120ml |
| Carrot 1 large |
| Red Onion 1 small |
| Frozen Peas 2.6 oz 75 grams |
| Garlic Cloves 3 cloves |
| Fresh Coriander handful, chopped |
| Raisins 1.4 oz or 40g |
| Chickpeas 1/2 can drain + washed |
| Olive Oil 1 tsp |
| Paprika 1 tsp |
| Turmeric 1/4 tsp |
| Cumin 1 tsp |
| Cinnamon 1/4 tsp |
| Cayenne Pepper 1/4 tsp |
Method |
| Peel and chop the onion, chop the pepper, grate the garlic, and peel and grate the carrot before adding them to a pot on low to medium heat with the olive oil. Cook the veg mixture for 5 minutes before adding the frozen peas and the spice mixture. |
| As the veg mixture is cooking, measure out the couscous, and the spice mixture and boil the water in the kettle. Add the spice mixture and cook for another 3 to 5 minutes. |
| After 5 minutes, toss in the water and stir well before adding the couscous. Give the pot a stir before taking it off the heat and covering the pot with a lid. |
| Leave it for 5 minutes to allow for the couscous to absorb all of the liquid. After the 5 minutes, fluff the couscous with a fork and toss in the raisins before serving. |
This north African-inspired dish is bursting with flavors and different textures. This salad can be served as a stand-alone meal/snack or combined with a protein source such as chicken to ensure you hit your protein targets.
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