2 red bell peppers, halved and seeded

1 cup (250 ml) chicken broth, boiling hot

1 tablespoon (15 ml) butter

1 cup (250 ml) couscous

1 can 19 oz (540 ml) chickpeas, rinsed and drained

4 cups (1 litre) fresh baby spinach, chopped

1 cup (250 ml) fresh parsley, chopped

6 green onions, chopped

1 cup (250 ml) snow peas, cut on the diagonal

Preheat the grill, setting the burners on high. Roast the peppers, skin side down, until it blackens. Place the peppers in a tightly closed container. Let cool. Peel and cut the peppers into cubes. Set aside.

In a small bowl, whisk together all the dressing ingredients. Set aside.

In a bowl, combine the broth and butter. Add the couscous, stir, cover and let stand for about 5 minutes off the heat. Stir with a fork to loosen the grains.

In a bowl, combine the chickpeas, spinach, parsley, peppers, green onions, snow peas, and couscous. Add the dressing and toss to combine. Adjust the seasoning. Cover and refrigerate for 2 hours. Add lemon juice and olive oil if the salad seems too dry.

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