1 onion, finely chopped

3 tbsp (45 ml) olive oil

1/2 tsp ground coriander

1/2 tsp ground cumin

1 garlic clove, chopped

1 ½ cups (375 ml) chicken broth

1 ½ cups (300 g) couscous

1 can (14 oz/398 ml) chickpeas, rinsed and drained

1 red bell pepper, seeded and diced

2 unpeeled Lebanese cucumbers, diced

½ cup (60 g) crumbled feta cheese

½ cup (20 g) fresh parsley, finely chopped

Sel et poivre

In a large non-stick skillet over medium heat, lightly brown the onion in the oil. Add the spices and garlic and cook for 2 minutes. Season with salt and pepper. Add the chicken broth and bring to a boil.

Stir in the couscous. Cover and remove from the heat. Let rest for 5 minutes. Fluff with a fork. Let cool completely.

In a large bowl, combine the chickpeas, bell peppers, cucumbers, feta cheese and parsley. Add the couscous and toss well. Adjust the seasoning.

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