Here's a what works for me;
1, 14 oz can of chickpeas
1 tablespoon of Harissa spice
1 cup of wholewheat couscous
6 oz of feta cheese (or goats Gouda if you can find it!)
1/2 English cucumber, seeded and chopped (skin left on)
1 small carton of cherry tomatoes, halved
A couple of large handful of fresh herbs (basil, mint and parsley are great with this)
1 red pepper, diced
1 zest and juice of a lemon
1 tablespoon of Dijon mustard
1 tablespoon of balsamic vinegar
6 tablespoons of extra virgin olive oil
salt and pepper
Heat the oven to 400F
Empty and rinse the can of chickpeas. Pour them onto a baking sheet. Sprinkle the Harissa spice over them roll them around in the spice.
Bake them for 15-20 minutes until golden.
Cook the couscous according to the package instructions.
Chop all the vegetables, herbs and cheese and place in a large bowl.
To make the vinaigrette whisk together the mustard, balsamic vinegar, salt and pepper, juice and zest of the lemon and the olive oil.
When the couscous is cooked, fluff it with a fork and add to the vegetables. Toss to combine. Before serving add another handful of finely chopped fresh herbs (it can't hurt), one more squeeze of lemon and a few grains of sea salt.