Chickpea and Couscous Salad

STEP BY STEP

Let's make something delicious.

1. 01

   Heat the vegetable stock. Put the couscous in a bowl, pour over the stock, stir and leave to absorb for 10–15 minutes. Fluff up with a fork.

2. 02

   Peel and finely dice the garlic. Trim and finely slice the spring onions. Halve the chilli lengthways, remove the stalk, seeds and membranes, then finely dice the flesh. Wash and chop the cucumber. Halve the pepper, remove the stalk, seeds and white membranes, then dice the flesh. Tip the chickpeas into a sieve, rinse under cold water and drain well.

3. 03

   Put the vinaigrette ingredients into a sufficiently large bowl and mix well.

4. 04

   Add the prepared salad ingredients to the bowl, mix and leave to stand for 15 minutes. Fold in the couscous, then taste and adjust the seasoning.

5. 05

   Prepare the artichokes by trimming the pointed, prickly, bitter leaf tips with kitchen scissors. Halve the artichokes lengthways and drizzle with a little lemon juice. Heat the oil in a frying pan. Place the artichokes cut-side down in the pan and fry over a medium heat for about 8 minutes. Season with salt and pepper.

6. 06

   Plate up the salad and garnish with the artichokes.