Tabouli & Chickpea Couscous Salad

This recipe is from Sydney Markets, I love Chickpeas & couscous so this is on the menu for lunch soon. I'm not too keen on mint so I think I'll leave it out but use whatever suits you.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups couscous
• 1 1⁄2 cups boiling water
• 1⁄3 cup extra virgin olive oil
• 1  tablespoon ground cumin
• 300  g chickpeas, rinsed & drained
• 3  cups flat leaf parsley, chopped
• 1  cup mint leaf, chopped
• 6  green onions, finely chopped
• 3  tomatoes, deseed & chopped
• 2  lemons, juiced
•  salt & pepper

Directions

1. Place couscous in a large heat-proof bowl an pour over boiling water, stir to combine. Cover & set aside for 3 mins or until water is absorbed, fluff with a fork.
2. Heat 1 tblsp oil in a pan, add cumin and chickpeas and cook tossing constantly for 5 mins or until warmed & light golden.
3. Add chickpeas, parsley, mint, onions & tomatoes to couscous & toss gently to combine.
4. Combine remaining oil, lemon juice & salt & pepper in a jar & shake to combine well.
5. Pour dressing over salad, toss well & serve.