- 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.