Ingredients


1cup couscous


2cups boiling water


sea salt, pepper


1/2can chickpeas


1cup mixed herbs (mint, coriander, dill)


1 spear spring onion


2 medium zucchini


handfull arugula


cherry tomatoes


1tbs herbed dressing


3tbs olive oil


2tbs Hummus to serve


juice of 1 lemon


Method


Place the couscous in a deep bowl, season with salt and pepper, add boiling water. Cover it and let it stand while you prepare the rest.


Preheat the oven to 190C. Drain and rinse the chickpeas, season it with sea salt and pepper, add 1tsp of olive oil, toss it well, spread it on the baking tray and roast it in the oven for 10, 15 minutes.


Chop all the herbs and spring onions finely.


With the fork fluff the couscous, add 1tbs olive oil, herbs and lemon juice mixing well. Adjust the seasoning to taste.


Slice the zucchini length ways into 1/2cm thick slices. Season it with sea salt and pepper and rub it with 1tsp of olive oil. Grill it on a hot griddle or a nonstick pan.


Mix the arugula and cherry tomatoes with the dressing .


To arrange the plates, divide the couscous and salad greens into two bowls or plates. Add chickpeas to the couscous and top it with grilled zucchini. Add a big dollop of hummus on the side.