Chickpea and couscous salad

8 minutes preparation + 6 minutes cooking
16 serves of vegies in this recipe

Ingredients

• 1½ cups vegetable or chicken stock
• 2 teaspoons ground cumin or curry powder
• 1½ cups couscous, uncooked
• 425g can chickpeas, drained
• 3 medium tomatoes, finely diced
• ¼ cup parsley, chopped
• 2 spring onions, sliced (include green tops)
• Rind of 1 lemon or orange, grated
• Juice of 2 oranges (150 mL)
• 1 tablespoon vegetable oil

Method

Bring stock to the boil and add cumin. Remove from heat and mix in couscous. Cover and allow to stand for 5 minutes until stock is absorbed. Mix in remaining ingredients. Serve warm or cold.
Serves 8.

Variation

Substitute tomatoes with 1 red capsicum. Replace spring onions with ½ cup finely chopped red onion.