Chickpea Couscous Salad

Chickpea Couscous Salad
Next time I think I would add some roasted red pepper - when I made the below I had to keep in mind a guest that is allergic if chill peppers.
Ingredients
3/4 cups couscous
3/4 cups boiling water
1/4 cup extra virgin olive oil
1/2 tablespoon ground cumin
150 g chickpeas, rinsed & drained
1/2 cups flat leaf parsley, chopped
1/2 cup mint leaves, chopped
3 green onions, finely chopped
2 tomatoes, deseed & chopped (about a cup to a cup and a half)
1 lemons, juiced
salt & pepper

Directions

Place couscous in a large heat-proof bowl an pour over boiling water, stir to combine. Cover & set aside for 3 mins or until water is absorbed, fluff with a fork. A trick I learned here is that when you forget to fluff the couscous on time, it becomes pretty solid.  I tossed it into a food processer, - seems to have done the trick.

Heat 1 tblsp oil in a pan, add cumin and chickpeas and cook tossing constantly for 5 mins or until warmed & light golden.
Add chickpeas, parsley, mint, onions & tomatoes to couscous & toss gently to combine.

Combine remaining oil, lemon juice & salt & pepper in a jar & shake to combine well.

Pour dressing over salad, toss well & serve.