Veggie couscous

READY IN 20 MINUTES

SERVES 1 • 50g plain, dried couscous • 50ml boiling vegetable stock, using 1 cube • ¼ cucumber, sliced • 1 celery stick, sliced • 75g cherry tomatoes, halved • 1 pepper (any colour), chopped • 400g can chickpeas, drained and rinsed • A handful of chopped fresh parsley, to serve • Juice of ½ a lemon, to serve PUT the couscous in a shallow, heatproof bowl. Stir in the hot stock, cover and leave for 5-10 minutes, or according to the pack instructions. Gently fluff up the couscous with a fork. Stir in the vegetables, chickpeas and parsley and squeeze over the lemon juice to serve.