Prevention Australia – June – July 2017

SUPER BOWLS FOOD

JUNE/JULY 2017 PREVENTION 127

Greek Salad Bowl

SERVES 2 HANDSON TIME 10 MINUTES COOKING TIME 15 MINUTES

Antioxidant-rich vegies, high-protein chickpeas and feta,

and ibre-packed couscous make this a vegetarian

meal that doesn’t disappoint

1 cup cooked wholemeal
couscous
¼ cup chopped mint, plus
leaves for garnish
2 tablespoons red wine vinegar
1 tablespoon extra virgin
olive oil
½ cup canned chickpeas,
rinsed and drained
½ cup chopped cucumber

½ cup chopped red capsicum

½ cup halved cherry tomatoes

¼ cup chopped red onion

2 tablespoons chopped pitted

kalamata olives

30g crumbled feta

1 Make couscous as per

directions on the pack. Stir

in mint, vinegar, and oil.

2 Divide between 2 bowls

and top each with remaining

ingredients. Garnish with

mint leaves.

NUTRITION Per serving

1665 kJ/398 cal. Protein 11g. Carbs

36g. Fibre 6.2g. Sugars 4g. Total fat

22.3g. Sat fat 4.7g. Sodium 828mg.

Calcium 139mg. Iron 1.9mg.