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: For nutritional information on all the ingredients in Herby Chickpea and Couscous Salad just click on each ingredient name. Then adjust the serving size for any Herby Chickpea and Couscous Salad ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.