• 400g tin of Chickpeas
  • 200g Couscous
  • 300ml Vegetable stock (hot)
  • 5 pieces jarred Sun-dried Tomatoes (cut into chunks)
  • 1 1/2 tsp Paprika
  • 1 tsp Dried Crushed Chilli
  • Salt & Pepper


  • STEP 1
    Drain the chickpeas & rinse under the tap. Cut the tomatoes into small chunks. Place the chickpeas and tomatoes in a pan and warm through on a medium heat. Stir through the paprika and chilli and season with salt and pepper. Reduce to a low heat.
  • STEP 2
    Pour your couscous into large bowl and pour over the hot vegetable stock. Put a plate over the bowl and let the couscous absorb the stock. Once the stock is absorbed, check the couscous is nice and soft, then fluff with a fork.
  • STEP 3
    Add your chickpea and tomato mix into the couscous and fold together. The couscous can be kept int the fridge for up to three days if using for packed lunches.

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