Light Meals

Ingredients

• 1/2 280g jar marinated antipasto vegetables
• 1/4 cup couscous
• pinch of vegetable stock powder
• 1/4 cup boiling water
• 125g tin chickpeas, drained and rinsed
• 1 tablespoon currants
• 1/4 cup Greek yoghurt
• 1 teaspoon finely chopped mint
• 1 teaspoon marmalade

Method

Drain and roughly chop the vegetables.

Place couscous in a bowl with stock powder and pour in boiling water, stir until combined. Cover and stand for 5 minutes. Gently stir with fork to separate and fluff grains.

Stir in vegetables, chickpeas and currants and mix well.

Combine yoghurt, mint and marmalade in a small bowl and drizzle over salad.

Variation

• Replace chickpeas with 1 tablespoon toasted flaked almonds
• Replace marmalade with orange juice, zest and a drizzle of honey

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