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Receta Chickpea and Couscous Lunch

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2 votos | 2281 views

Take one serving to work every day for a week - keeps well in the fridge till Friday! Number of Servings: 5

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 5
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Ingredientes

Cost per serving $0.93 view details

Direcciones

  1. If you have chosen to use dry chickpeas, soak and boil as per instructions. Canned chickpeas need should just be drained and rinsed. Boil peas until tender and allow to cool. Soak couscous as per instructions and allow to cool. Mix chickpeas, couscous, peas, peppers, walnuts, raisins, lemon juice, vinegar, olive oil, parsley and herbs until well blended. Divide into 5 portions and refrigerate until needed. Serve each portion on a bed of shredded lettuce. If you would like to make this recipe even more substantial, add a chopped, grilled chicken breast to each portion, but don't forget to calculate the extra calories!

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Nutrition Facts

Amount Per Serving %DV
Serving Size 159g
Recipe makes 5 servings
Calories 336  
Calories from Fat 180 54%
Total Fat 20.53g 26%
Saturated Fat 11.84g 47%
Trans Fat 0.0g  
Cholesterol 49mg 16%
Sodium 197mg 8%
Potassium 434mg 12%
Total Carbs 37.07g 10%
Dietary Fiber 4.5g 15%
Sugars 24.75g 17%
Protein 4.87g 8%
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Evaluaciones

  • Ufolie

    When I read the recipe I was thinking wow that quite a bit of lemon juice, however everything balances out with the raisins adding sweetness and the balsamic vinegar adding a twist in the taste. Minor substitution instead of 2 cups peas, I used 1 cup peas and 1 cup corn and threw in some raw carrots for additonal colour. Herbs used was oregano, dry mustard and thyme. Nice and easy healthy recipe.
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