Chickpea and couscous salad

Ingredients:

• 1½ cups vegetable liquid stock, salt reduced
• 2 teaspoons ground cumin or curry powder
• 1½ cups uncooked couscous
• 400g can chickpeas, drained and rinsed
• 3 medium tomatoes, finely diced
• ¼ cup parsley, chopped
• 2 spring onions, sliced (include green tops)

Dressing:

• Rind of 1 orange, finely grated
• Juice of 2 oranges (150mL)
• 1 tablespoon olive oil

Method:

1. Bring stock to the boil, add cumin or curry powder
2. Remove from heat and mix in couscous
3. Cover and allow to stand for 5 minutes until stock has absorbed
4. In a large mixing bowl combine couscous and all remaining ingredients
5. Prepare dressing in a separate bowl. Pour dressing over the salad and mix well
6. Serve warm or cold.