Couscous salad with chickpeas

• 150 g couscous
• 200 ml water Staple
• 1 tsp vegetable stock (powder)
• 1 can of chickpeas
• 1 pepper
• 1 cucumber
• 1 lemon
• ½ bunch of parsley
• olive oil, salt and pepper Staple

Method

1. Boil the water with the stock, take it off the burner and stir in the couscous. Put the lid on and leave to swell for 5 minutes.
2. Meanwhile, dice the pepper and cucumber, chop the parsley and drain the chickpeas.
3. Fluff the couscous with a fork and mix everything together.
4. Season with lemon juice, olive oil, salt and pepper.