Light Meals

Moroccan Couscous and Chickpea Salad

Cooking time
Less than 30 mins


  • 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


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.


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

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Leftover ingredients

  • 1/2 280g jar marinated chargrilled vegetables
  • Greek yoghurt
  • Currants

Recipes for leftovers

Moroccan Couscous and Chickpea Salad
Light Meals