Couscous Salad Recipe

Add the couscous to a bowl, pour over boiling vegetable broth, mix, and let sit 5-10 minutes until tender, then fluff with a fork. 2. Wash and dice the peppers, tomatoes, and cucumber; slice the spring onions, chop the parsley, and drain the chickpeas. 3. Whisk together the tomato paste, lemon juice, and broth, then whisk in the olive oil, maple syrup, Ras el Hanout, and salt to taste. 4. Mix the couscous, vegetables, and dressing in a large bowl and toss well. 5. Taste, adjust, and serve.