Herb & Lemon Cous Cous Salad

A prefect salad to make on a hot day, as the only cooking required is boiling water. We often make it into roll ups with grilled fish or falafel and a little harissa.

1 cup cous cous

2 tsp grated lemon zest

1 ¾ cups boiling water

2 tomatoes, diced

1 Lebanese cucumber, diced

1 tbsp capers, finely chopped

½ cup chopped parsley

½ cup chopped coriander

Large handful of rocket leaves

1 cup cooked chickpeas

3 tbsp olive oil

3 tbsp lemon juice

2 tsp paprika

2 tsp ground cumin

Combine cous cous, zest, salt and pepper and boiling water, cover and stand for 5 minutes.

Combine remaining ingredients and season to taste with salt and pepper.