couscous, walnut and mint salad

with sauerkraut

  • 1 cup (200g) wholemeal couscous+
  • 1½ cups (375ml) boiling water
  • 400g can chickpeas (garbanzos), drained and rinsed
  • ¼ cup (25g) roasted walnuts, chopped
  • 1 cup mint leaves
  • 2 cups baby spinach leaves
  • 2 zucchini (courgettes), finely shredded
  • 2 tablespoons lemon juice
  • ½ teaspoon finely grated lemon rind
  • 2 tablespoons extra virgin olive oil
  • sea salt and cracked black pepper
  • ½ cup (140g) labne (yoghurt cheese)
  • ½ cup (90g) store-bought sauerkraut

 

  1. Place the couscous and boiling water in a heatproof bowl, cover with plastic wrap and set aside for 10 minutes or until water has been absorbed.
  2. Place the chickpeas, walnut, mint, spinach, zucchini, lemon juice, zest, oil, salt and pepper in a bowl, and toss to combine.
  3. Fluff the couscous with a fork and divide between bowls or lunch containers. Top with the salad, labne and sauerkraut. Sprinkle with pepper to serve. Serves 2

+ Wholemeal couscous is high in fibre and a good source of protein. Find it in supermarkets and at health food stores.

Photography: William Meppem 

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