Makes 4-6 servings

Ingredients - Salad

⅔ cup (120 g) couscous
⅔ cup (160 ml) boiled water
1 tablespoon (15 ml) chicken broth
2½ cups (150 g) fresh parsley leaves, chopped
2 garlic cloves, pressed
4 green onions, finely chopped (white and green parts)
2 cups (300 g) cherry tomatoes, halved
1 cucumber, diced
1 can chickpeas drained and rinsed

Ingredients - Dressing

Zest of 1 lemon
⅓ cup (80 ml) fresh squeezed lemon juice (about 2 lemons)
½ cup (120 ml) extra virgin olive oil
salt and pepper to taste
2-3 pinches of cinnamon


Pour the couscous and chicken broth into boiled water. Stir to evenly moisten the couscous.

Cover the pan and let it sit for 10 minutes. Gently break apart and fluff the cooked couscous with a fork.

Place the cooked couscous in a large bowl. Add the parsley, garlic, green onions, cherry tomatoes, cucumbers, chickpeas and toss. In a small bowl whisk the lemon juice with the olive oil and lemon zest, and season with salt and pepper. Pour over the ingredients in the large bowl and mix well.

Serve immediately or put in the fridge for flavors to meld.