Ingredients
200g chickpeas (half tin)
40g uncooked giant couscous
10 baby plum or cherry tomatoes halved
Half red, yellow and green bell peppers sliced
One medium red onion chopped
1-teaspoon olive oil
Salt and pepper to taste
Juice of half a lime
Spring onion and fresh chopped coriander for garnish
Method
Pre boil the couscous and set aside
Cook the onions and peppers with in olive oil until onions are translucent
Add the tomatoes and cook for a further 2minutes
Add the lime juice and season well with salt and pepper
Add in the chickpeas and couscous and cook for 3 minutes or until warmed through
Garnish with the spring onion and coriander
Serve with a leafy bistro salad topped with a light Greek style cheese