Chickpea and Apricot Couscous Salad

5 from 1 vote

Chickpea and Apricot Couscous Salad

Stuck for lunchbox ideas? Why not try this delicious, easy and child friendly Chickpea and Apricot Couscous Salad? It's quick to make, full of nutrients and very easily adapted to your own family's preferences.

Course Lunchbox, Main Course, Side Dish

Cuisine Fusion, Mediterranean, Middle Eastern

Prep Time 10

Cook Time 10

Total Time 20

Servings (plus 4 for lunch the next day)

Calories 318kcal

Author Eb Gargano

Ingredients

300 g couscous (ideally wholewheat couscous, if you can get it)
450 g boiling water (or vegetable stock)
30 g Flora (choose dairy free Flora if you need this to be dairy free or vegan)
1 red onion diced finely
2 red peppers diced finely
2 small courgettes diced finely
2 x 400 g tin chickpeas drained
150 g dried apricots chopped finely
2 tablespoons harissa (optional, or to taste – be careful, some brands are rather fiery!)
Juice of 1 lemon
3 tablespoons fresh parsley chopped (optional)
100 g feta crumbled (optional, leave out if you need this to be dairy free or vegan)

Metric - US Customary

Instructions

Place the couscous in a large bowl and pour over the boiling water. Cover with a plate and leave to stand for 10 minutes.
Meanwhile, melt the Flora in a frying pan and then add the onions, peppers and courgette. Fry for about 5 minutes until everything is nicely browned. Next add the chickpeas and apricots and stir everything together, then fry for 2 more minutes until the chickpeas and apricots are heated through.
Next add the couscous and stir everything together. If you are making this for adventurous children / adults now is the time to add the harissa.
Finally, Turn off the heat and add the parsley and lemon juice. Scatter over some feta if this is something you and your kids enjoy and serve, or pack into plastic boxes and cool before putting this in the fridge until it is needed.

Notes

Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition