Chickpea and Couscous Lunchbox (6.5 points p/serve)

4.5 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 436.1
  • Total Fat: 8.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 318.5 mg
  • Total Carbs: 81.4 g
  • Dietary Fiber: 10.4 g
  • Protein: 14.4 g

View full nutritional breakdown of Chickpea and Couscous Lunchbox (6.5 points p/serve) calories by ingredient
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Take one serving to work every day for a week - keeps well in the fridge till Friday! Take one serving to work every day for a week - keeps well in the fridge till Friday!
Number of Servings: 5


    Chickpeas (200 grams dry = 400 grams canned/soaked)
    Couscous I cup dry
    Frozen/fresh peas 2 cups
    Chopped walnuts 1/4 cup
    Red sweet peppers 1 cup chopped
    Raisins 1 cup loosely packed
    Juice from 2 lemons
    1 tablespoon balsamic vinegar
    Olive Oil 1 tablespoon (or other favourite oil)
    Lettuce (any) 5 cups shredded
    Chopped fresh parsley and mixed dry herbs to suit your taste
    Salt and pepper (optional)


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!

Number of Servings: 5

Recipe submitted by SparkPeople user WOTSHEWROTE.

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Member Ratings For This Recipe

  • I really enjoyed this. Tonight I served it as a side dish. Made some modifications with what I had on hand. Omitted the walnuts. Used craisins instead of raisins, lemon juice instead of fresh lemons. - 11/24/08

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  • I did a few changes too: I added thinly sliced red onion and it blended well with the rest of the recipe. One of my spark daily goals is to pack a lunch every day, and I am so grateful that a recipe like this makes it so easy to love my goals. Thanks WOTSHEWROTE! - 4/24/08

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  • We made this for dinner tonight and it was very yummy! - 4/1/08

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  • A couple of changes--bulgur not couscous, ham, no nuts, not over lettuce, half red beans, half garbanzos--it was fantastic and VERY PRETTY with the colors and nicely cubed veggies. I will certainly be using this salad as a base, to get me through work lunch troubles in the months to come. - 3/25/08

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