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.