Ham and chargrilled vegetable couscous

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 2

Time to make: 25 mins

Ingredients

More weights & measures

¾ cup couscous

¾ cup no-added-salt vegetable stock

1 cup chargrilled vegetables such as ¼ red onion, ½ red capsicum, ½ yellow capsicum

½ x 400g can chickpeagarbanzoXsgarbanzosX in spring water, rinsed and drained

1 spring onion, sliced

50g lean honey roast ham, diced

¼ cup sultanasgolden raisinsX, chopped

¼ cup dates, chopped

2 tablespoons balsamic vinaigrette (made with 1 part olive oil to 2 parts balsamic vinegar)

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Instructions

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1 Chargrill vegetables under a preheated grill for about 10 minutes until skins are charred. Cool before preparing for salad.

2 Place couscous in a bowl and add hot vegetable stock. Cover with a lid and leave to stand for 10 minutes.

3 After 10 minutes, fluff with a fork, then add chopped vegetables, chickpeas, onion, ham and dried fruit. Mix well. Add vinaigrette. Spoon mixture into a sealed container and keep chilled until eating.

Variations

Make it gluten free: Use gluten-free couscous and check stock and ham are gluten free.

Nutrition Info (per serve)

Calories 536cal

Kilojoules 2240kJ

Protein 20g

Total fat 8g

–Saturated fat 1g

Carbohydrates 90g

–Sugars 40g

Dietary fibre 13g

Sodium 650mg

Calcium 90mg

Iron 4mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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