Couscous and chickpea salad

INGREDIENTS 

1 cup pearl couscous

1 and1/2 cups water

1 can chickpeas, drained

1/2 cup pine nuts

2 tbsp mint, roughly chopped

For the dressing

2 tbsp parsley, chopped

2 tbsp lemon juice

2 cloves garlic, minced

1 tsp Morrocan seasoning

Salt to taste

1/3 cup extra-virgin olive oil

METHOD

Bring 1 1/2 cups water to a boil in a wok or saucepan. Add the couscous and about 1/2 tsp. salt. Return to a boil, then cover and reduce the heat to a simmer. Cook until the liquid is gone. Remove from the heat then stir in chickpeas, the pine nuts and the mint. 

For the dressing

Combine all the ingredients except the oil in a jug and stir to combine. Then slowly add the oil while stirring.

Add the dressing to the couscous mix, stirring to combine then transfer to a serving dish.

Serve warm or chilled with roast beetroot or roast cauliflower and Thai fishcakes.