Tabouli & Chickpea Couscous Salad

• 1 1/2 cups couscous
• 1 1/2 cups boiling water
• 1/3 cup extra virgin olive oil
• 1 tablespoon ground cumin
• 300 g chickpeas, rinsed & drained
• 3 cups flat leaf parsley, chopped
• 1 cup mint leaf, chopped
• 6 green onions, finely chopped
• 3 tomatoes, deseed & chopped
• 2 lemons, juiced
• salt & pepper

1. Place couscous in a large heat-proof bowl an pour over boiling water, stir to combine. Cover & set aside for 3 mins or until water is absorbed, fluff with a fork.
2. Heat 1 tblsp oil in a pan, add cumin and chickpeas and cook tossing constantly for 5 mins or until warmed & light golden.
3. Add chickpeas, parsley, mint, onions & tomatoes to couscous & toss gently to combine.
4. Combine remaining oil, lemon juice & salt & pepper in a jar & shake to combine well.
5. Pour dressing over salad, toss well & serve.

couscous, boiling water, extra virgin olive oil, ground cumin, chickpeas, flat leaf parsley, mint leaf, green onions, tomatoes, lemons, salt

Taken from www.food.com/recipe/tabouli-chickpea-couscous-salad-375265 (may not work)