Ingredients:

250 g/ 8.8 oz/ 1 ¼ cup couscous

300 ml/ 10 fl.oz/ 1 ¼ cup good vegetable stock

1 teaspoon green curry paste

1 tablespoon concentrated tomato paste

1 tablespoon soy sauce

1 tablespoon red wine vinegar

2 tablespoons olive oil

1 teaspoon ground cumin

1 can chickpeas

2 bell peppers red and/or yellow

3 scallions

a pinch of chili flakes, optional

salt and pepper

some parsley

Directions:

1. Read the couscous packet's instructions to determine the right amount of liquid you need, this may vary from brand to brand. Give the couscous to a bowl. Whisk the green curry paste into the hot vegetable stock and pour the mixture over the couscous. Let stand for 10 minutes or according to the packet's instructions. Fluff the grains with a fork.

2. In a small bowl whisk together the soy sauce, vinegar, olive oil and cumin. Add the mixture to the couscous and stir well. Add some salt and pepper to taste. Drain the chickpeas and give them to the salad. Chop the peppers into small cubes and the scallions into fine rings. Add them to the salad. Taste again and add more seasoning as desired. You might want to adjust the taste with a little more vinegar, some chili flakes and salt and pepper. Sprinkle with the finely chopped parsley and serve as suggested above. The salad keeps well for a couple of days in the refrigerator, covered well.

Bon Appetit!