Here is the summer barbecue season, when it is always a good idea to prepare with some yummy salads to accompany the meat. And a good salad can just as well be filling, too. This substantial chick pea couscous salad is a real summer treat, made complete with fine vegetables.
Bring the vegetable stock (or the water) to a boil, and then cool it to 60 °C. Add the oils, the vinegar and the salt.
Put the couscous in a bowl, pour on the vegetable stock/water and then give it some time to absorb the liquid fully.
Meanwhile, dice the bell pepper into cubes, snip the chili and the purple onion, and drain the pre-cooked chick pea.
Snip the chives and the basil.
Mix all the ingredients together and then chill it thoroughly.
Serve it solo or with roasts.