Chickpea and Couscous Salad

Ingredients

• 2 vegetable stock cubes
• 1 teaspoon ground cumin
• 2 cups boiling water
• 2 cups couscous
• 1 can of chickpeas
• 1 cucumber
• ½ bunch coriander
• ½ bunch mint
• 125g semi-dried tomato strips
• 2 cups rocket
• ½ cup reduced-fat feta
• Juice of 1 lemon
• ¼ cup extra virgin olive oil

Method

1. In a jug, combine the stock cubes, cumin and water. In a medium bowl, mix together the stock and couscous.
2. Cover the couscous mix and allow to sit for 5 minutes before breaking up with the back of a fork.
3. Drain and rinse the chickpeas.
4. Roughly chop the cucumber, coriander and mint.
5. Combine chickpeas, mint, coriander, cucumber, semi dried tomato strips, rocket and feta with the cooked couscous.
6. Stir through lemon juice and olive oil, until salad is coated. Serve.