Couscous And Chickpea Salad - cooking recipe

Ingredients

1 teaspoon salt
3 tablespoons olive oil
225 g couscous
1 (440 g) can chickpeas
6 -8 spring onions
6 -8 sun-dried tomatoes
2 tablespoons of fresh mint
2 tablespoons fresh parsley
For the dressing
1 lemon
1 tablespoon wine vinegar
1 tablespoon clear honey
salt
fresh ground black pepper
75 ml olive oil

Preparation

Bring to the boil 400 ml of water the salt and 1 tbsp of olive oil. Stir in the couscous and take off the heat cover with the lid and leave for at least 5 minutes.
Prepar the dressing by combing the zest and juice of the lemon with the rest of the ingredients,mixing well and making sure all the honey has dissolved.
Fork through the Couscous turn out into a large mixing bowl. Add the dressing and allow to cool to room temperature.
Drain and rinse the chickpeas.Trim the spring onions then chop all the white and some of the green .Chop the sun dried tomatoes,mint and parsley . Mix these all into the couscous and serve.