Couscous & chickpea salad

Serves Prep 15 mins No cook

250g couscous 1 tbsp rose harissa 50g raisins 6 soft dried apricots, chopped 400g can chickpeas, rinsed and drained 3 tbsp lightly toasted pine nuts 1 lemon, juiced 4 tbsp olive oil Make the couscous following pack instructions, adding the harissa, raisins and apricots with the recommended amount of water. Toss in the remaining ingredients. Cover until ready to serve or keep in the fridge overnight. PER SERVING 289 kcals, fat 13g, saturates 2g, carbs 38g, sugars 10g, fibre 3g, protein 7g, salt 0.2g