Couscous salad for leftover roast meat

Serves 4

• 0 Ingredients
• 220g instant couscous
• 350g hot vegetable
• 1 fresh lemon
• 1 chickpeas
• 100g baby plum
• 0.5 red pepper
• 0 10 cm piece cucumber
• 3 spring onions
• 25g dried fruit
• 1 tbsp fresh coriander
• 1 tsp fresh mint
• 0 olive oil
• 0 freshly ground black pepper
• 200g roast chicken

Step 1
Prepare the couscous by putting the dry couscous in a medium-sized bowl and adding the hot stock, lemon zest and lemon juice.

Step 2
Stir well.

Step 3
Cover with a clean tea towel and set aside, to allow the couscous to absorb the stock.

Step 4
This will take about 15 to 20 minutes.

Step 5
Add the drained chickpeas, chopped tomatoes, red pepper, cucumber, spring onions, dried fruit and chopped herbs.

Step 6
Stir well to combine.

Step 7
Add a little olive oil if the couscous seems too dry.

Step 8
Check the seasoning (you probably won't need much salt if the stock has been salted).

Step 9
Top with the strips of roast lamb and a generous dollop of hummus.

Step 10
Sprinkle a little of the smoked paprika over the hummus and serve.

Step 11
Tips: Sprinkle over a little diced feta or Wensleydale cheese, instead of the roast chicken.