Moroccan-Spiced Couscous with Chickpeas & Crunchy Salad

Ingredients

For 2 portions

• 🌾 120g couscous (dry)
• 🥤 150ml tap water
• 🫘 200g chickpeas, canned
• 🌿 1 Tsp cumin powder
• 🫑 1 Tsp paprika
• 🌿 0.25 Tsp cinnamon
• 🏺 3 Tbsp olive oil
• 🥬 100g lettuce
• 🍅 120g cherry tomatoes
• 🥒 100g cucumber
• 🫑 1 medium red bell pepper
• 🧅 2 medium spring onions
• 🌿 15g parsley
• 🌿 5g fresh mint
• 🍋 2 Tbsp lemon juice
• 🧂 0.75 Tsp salt

Method

1. Put the couscous in a heatproof bowl with the cumin, paprika, cinnamon, 1 tablespoon of the olive oil and ½ tsp salt. Pour over the boiling water, stir once, cover with a plate and leave for 5 minutes.
2. Drain and rinse the chickpeas. Warm them in a dry frying pan for 2–3 minutes, then fluff the couscous with a fork and fold in the chickpeas and half the chopped parsley.
3. Salad: shred the lettuce, halve the tomatoes, dice the cucumber, cut the pepper into thin strips and slice the spring onions.
4. Dressing: whisk the remaining olive oil with the lemon juice and the remaining salt.
5. Toss the salad with the dressing, the rest of the parsley and the torn mint.
6. Serve the spiced couscous and the salad side by side on each plate.