Cutting down on salt
doesn't mean you have
to cut out flavour.

The best way to cut down on your salt intake is to cook fresh! You’ll find below some easy recipes that are full of flavour and low in salt. They are also recipes that will store well and can be easily prepared at the beginning of the week, so you don’t have to reach for processed foods during the busy working week. Most of them are super simple so get the kids involved and cook up a storm!

Moroccan herb couscous

  • Sodium

    28g

  • Energy

    1491KJ

  • Fat

    14.6g

  • Sat Fat

    2.4g

  • Sugar

    24.7g

Ingredients

  • ½ cup uncooked wholemeal couscous
  • 2 teaspoons ground cumin
  • ½ teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 orange
  • 1 teaspoon orange zest
  • 1 medium zucchini, peeled into thin ribbons
  • 1 medium red capsicum, thinly sliced
  • 5 radishes, thinly sliced
  • 3 cups baby spinach leaves, roughly chopped
  • ½ cup raisins
  • ¼ cup pepitas
  • 3 tablespoons parsley, roughly chopped
  • 3 tablespoons mint, roughly chopped
  • 2 tablespoons olive oil

Method

Recipe from heartfoundation.org.au. © National Heart Foundation of Australia 2018, reproduced with permission.

 

  1. Cook couscous according to packet instructions. Set aside.
  2. Once couscous is cooled, transfer the couscous to a large bowl and add cumin, ginger and paprika power, using a fork to gently loosen up the couscous to ensure there are no clumps.
  3. Grate the zest of the orange before slicing the orange into small wedges ensuring to remove any white pith. Add to the bowl.
  4. Add zucchini, red capsicum, radishes, spinach, raisins, pepitas, parsley, mint and olive oil. Toss to combine and serve.

 

Serves: 4