Veggie couscous

READY IN 20 MINUTES

SERVES 1

l 50g plain, dried couscous l 50ml boiling vegetable stock, using 1 cube l ¼ cucumber, sliced l 1 celery stick, sliced l 75g cherry tomatoes, halved l 1 pepper (any colour), chopped l 400g can chickpeas, drained and rinsed l A handful of chopped fresh parsley, to serve l 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.