Chickpea & Couscous Salad

Light and fresh

• Ready In: 17 mins
• Serves: 4

Ingredients

• 200  g couscous
• 200  ml  vegetable stock
• 1  lemon
• 2  tablespoons olive oil
• 2  teaspoons harissa
• 400  g chickpeas
• 1  small red onion
• 125  g cucumbers
• 150  g cherry tomatoes
• 1  small  handful pine nuts (optional)
• 1  small  handful cashew nuts (optional)
• 2  tablespoons  chopped of fresh mint
• 2  tablespoons  of chopped parsley
• 2  tablespoons  of chopped basil

Directions

1. Put the juice of the lemon, the harissa and olive oil into an empty jar/container and shake to mix.
2. Half the cherry tomatoes, dice up the onion and the cucumber.
3. Put the couscous into a bowl and pour over the hot vegetable stock (one stock cube and boiling a kettle is fine) then cover.
4. Whilst toasting the pine nuts and the cashew nuts, open then rinse the chick peas.
5. Chop up the mint, parsley and basil.
6. Finally, toss everything in a large bowl and mix through. This can be made in advance and kept in the refrigerator until required!