• Add the couscous into a bowl and just cover with hot water. Check your packet instructions but this should be the same amount of water as couscous (eg. 1/3 cup couscous, 1/3 cup of water).

Fried Chickpeas

• Drain and rinse off the chickpeas, put them in a bowl and add the olive oil.
• Take your potato masher (or fork if you don’t have one), give the chickpeas a good mashing.
• Heat up a frying pan and fry the chickpeas for about five minutes, until they have some colour. Add the soy sauce and vinegar to chickpeas.

Zucchini Side

• In the meantime, cut the zucchini into thin slices and the bell pepper into long, thin strips.

  You can either grill them for a couple of minutes or use the same pan once the chickpeas have finished, using the olive oil.
• Chop the coriander and add it to the yoghurt.
• Put the fried chickpeas on a plate with the quinoa and scramble them about so that they mix, and then layer the zucchini and bell pepper over the top.
• Add some salt and pepper to everything and drizzle a little yogurt over to finish. Serve with couscous. Enjoy!