Chickpea Couscous Salad

Warm the oil in a medium pan or casserole and add the onion, cumin and coriander. Fry onion over a medium heat until soft.

Add tomatoes, chickpeas and stock to pan and bring to the boil. Simmer for 10 minutes.

Remove pan from the heat and stir in the couscous. Cover and leave for a few minutes allowing the couscous to swell.

Break up the grains with a fork and serve warm. Alternatively, allow to cool and keep in the refrigerator as a quick snack!