Beetroot couscous salad

Ingredients

serves 3

• 150g dry couscous
• 2 large beetroots, chopped
• ½ cucumber, chopped
• 1 400g can chickpeas, drained and rinsed
• ~300ml vegetable stock
• 2 tbsp extra virgin olive oil
• Juice of 1 lemon
• ¼ tsp garlic powder
• Black pepper, to taste

Directions

1. In a large bowl, add the couscous then vegetable stock, pouring until the water is 0.5cm above the couscous. Set aside for 10 mins.
2. Using a fork, loosen the couscous. Add the garlic, lemon juice, leftover beetroot juice and oil and mix well. Add the beetroot, cucumber and chickpeas, then mix together. Add a drizzle more olive oil, season with black pepper and stir again.