Couscous, chickpea and salmon salad

Put the kettle on to boil. Place the couscous in a heatproof bowl and stir in the olive oil, lemon zest and juice and dill. Season with salt and pepper then pour over 150ml boiling water from the kettle. Stir well, cover with an upturned plate and leave to stand for at least 10 mins or longer if preferred. Remove the plate and stir the cucumber, pepper and chick peas into the couscous. Heap in the base or at one end of plastic lunch box. Break the salmon into large flakes and place on top or next to the couscous. Finally add the salad leaves and seal the container. Chill until required.