Ingredients

• 3 ripe tomatoes, finely chopped
• ½ onion or 4 spring onions, finely chopped
• handful coriander, finely chopped
• 1 green or red chilli, finely chopped or ¼ tsp chilli flakes
• 1 lime or lemon, juice only
• generous pinch salt
• 2 tbsp olive oil
• 1 garlic clove, crushed
• ½ tbsp fresh lemon juice
• pinch sugar
• freshly ground black pepper
• ¼ cucumber, diced
• 1 Little Gem lettuce, shredded
• 400g tin chickpeas, drained and rinsed
• 100g/3½oz couscous, soaked in about 150ml/5fl oz stock or boiling water and fluffed up

Instructions

1. To make the salsa, combine the tomatoes, onion, coriander and chilli in a large bowl. Squeeze over the lime or lemon juice and season with salt. Mix to combine.

2. To make the dressing, mix together the olive oil, garlic and lemon juice until combined. Season with a pinch of sugar and salt and pepper. Set aside.

3. Add all the salad ingredients to the salsa and mix. Drizzle over the dressing. Will keep in an airtight container in the fridge for 2 days.