Summer Couscous Salad

Lunch

Serves: 4

Ingredients:

• 1 cup (170g) couscous, uncooked

• ½ cup (65g) cranberries, dried

• 1 tsp. cumin, ground

• 1 tsp. coriander, ground

• 1 ¼ cup (300ml) vegetable stock, hot

• 1 cup (160g) chickpeas, drained

• 1 cup (160g) sweetcorn, drained

• 1 peach, diced

• ½ cucumber, diced

• 1 small red onion, diced

• 6 handfuls rocket, to serve

• ½ cup (12g) parsley, chopped

• ½ cup (12g) mint leaves, chopped

• 1 lemon, juiced

• 1 tbsp. Honey

• 1 tbsp. olive oil

• salt and pepper to taste

Instructions:

1. Place couscous, cranberries, cumin, and coriander in a large bowl, season with salt and pepper, and cover with hot stock. Set aside to stand until the couscous is cooked, about 5-6 minutes, then let it cool.

2. Add in all the chopped vegetables and herbs, as well as lemon juice, honey, and oil. Mix well and season with additional salt and pepper, to taste.