Serves 4
Ingredients
2/3 cup organic vegetable broth
1 cup couscous
1 cup chickpeas
½ cup cucumber, diced
¼ cup red pepper, diced
½ cup cherry tomatoes halved
2 Tbsp. spring onion
Handful of pitted olives, sliced
3 Tbsp. balsamic vinegar
½ tsp. lemon juice
1 Tbsp. olive oil
1 Tbsp. Dijon mustard
Salt and pepper to taste
Preparation method
1. In a medium saucepan, bring the vegetable broth to the boil and add the couscous. Stir well.
2. Once the couscous is simmering, remove from the heat and cover with a lid. Let stand for five minutes before gently fluffing it with a fork. Let it cool for an additional 10 minutes.
3. Place the couscous into a large bowl and add the chickpeas, cucumber, red pepper, tomatoes, spring onion and olives.
4. In another bowl, combine the balsamic vinegar, lemon juice, olive oil, Dijon mustard and salt and pepper and whisk together. Add the dressing to the couscous and gently toss to combine.