Couscous Salad

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This recipe serves 4 grown ups as a side dish, or 2 as a main meal. It's suitable for vegetarians.

200g couscous
1 vegetable stock cube & 250ml hot water
225g fresh or frozen broad beans or peas
1 tin of chickpeas, washed and drained
1 punnet of cherry tomatoes, finely chopped
Half a cucumber, diced
2 spring onions
2 handfuls of raisins or grapes
Two handfuls of chopped fresh herbs like fresh mint, parsley, coriander or chives
1 lemon, zest and juice
4 tablespoons extra virgin olive oil
Salt and black pepper, to season

Dissolve the stock cube in hot water.
Pour the couscous into a bowl with the peas/beans and add the stock. Cover, and leave for 10 minutes.
Meanwhile, chop the tomatoes, cucumber, and spring onions.
Tear the herb leaves into small pieces.
Fluff up the couscous with a fork (if it looks a bit dry add a little more boiling water), and then add all the other ingredients.
Make a dressing from the olive oil and lemon juice, with salt and pepper to taste. Drizzle this over the salad.

Store in the fridge and eat within 3 days.