Herby Chickpea and Couscous Salad

3/4  cup		cous cous
1  cup		Chickpeas
1/4  cup		Green Onion - Chopped
1/2  cup		Cherry Tomatoes
1/4  cup		Red Bell Pepper - Fresh, Sliced
30		Peppermint - Fresh, Leaves
1/8  cup		Coriander - Fresh, Leaf
2  tablespoons		Natural Oils Extra Virgin Olive Oil

Tip: Click on the ingredient links to learn the nutritional information for all the Herby Chickpea and Couscous Salad ingredients. The serving size for any ingredient in Herby Chickpea and Couscous Salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Put Cous Cous in bowl pour over approx 160ml of boiling water, should be a about a cm above the cous cous, put clingfilm on the bowl and set to one side for 5 mintues, then using a fork fluff it up.

Chop the pepper, onions and tomatoes, into bite size chunks, if using tin of chickpeas, drain and rinse under cold water, chop mint and corriander finely and add all ingredients to the cous cous and add the olive oil. Use Salt and Pepper to taste if need be.

You can always use more or less herbs, any variety you prefer. I sometimes roast off peppers, zuccini, egg plant and onions which also makes a delicious cous cous salad.