Moroccan Couscous Chickpea Salad

Step 1

Place the couscous and hot vegetable stock in a bowl and cover with a plate for 5 minutes.

Step 2

In a large salad bowl, place the drained chickpeas, grated carrot, chopped cherry tomatoes, chopped cucumber, finely chopped onion, cranberries and raisins and mix well.

Step 3

Once the couscous is fluffy and cooked add to the bowl too (it shouldn't need draining but if it does, get rid of any excess stock).

Step 4

Add the chopped parsley and mix again.

Step 5

In a small bowl whisk together the juice of the orange with all the other ingredients. Add to the salad and mix well.

Step 6

Taste and season with salt and pepper.

Step 7

Toast the almonds in a dry pan for a few minutes until browned. Sprinkle on top and serve!

Step 8

Will keep in the fridge in a air tight container for 4-5 days.