This is a fab salad to put in lunchboxes and can even be made in the morning before rushing off to work. It's also a quick fix salad if you're having a BBQ or picnic. It's a great midweek dinner side dish if we're having sausages (meat or vegetable) or grilled fish.
3/4 cup couscous
3/4 cup boiling water
1 tin of chickpeas, well drained
juice and zest of 1 lemon
small handful of toasted walnuts or hazelnuts, whole or roughly chopped
2 Tblsp olive oil
2 cups salad greens (roughly 2 large handfuls)
2 Tblsp chopped dried fruit (pears, apricots, dates, raisins)
Pour the boiling water over the couscous in a heatproof bowl. Cover the bowl with a plate or clingfilm and set aside for a 5 minutes while you chop up the other ingredients and open the tin of chickpeas.
After 5 minutes, fluff the couscous with a fork, add all the other ingredients and toss well to thoroughly combine. That's all there is to it! Pack it into lunchbox containers, refridgerate until needed or serve immediately.