Couscous with Roasted Chickpeas

1: Prepare the couscous by filling about 1/4 of a bowl with couscous.

2: Add a splash of olive oil, lemon juice, garlic salt, pepper, and oregano.

3: Mix and cover the couscous with boiling water.

4: Place a plate on top and leave for 10 minutes, stirring halfway.

5: For the roasted chickpeas, use 1 tin, and season with olive oil, paprika, garlic salt, and pepper.

6: Roast in the oven on high heat for at least 15 minutes, adjusting for your desired crispiness.

7: Prepare the roasted red pepper, tomato, and shallots drizzled in olive oil, balsamic vinegar, oregano, salt, and pepper.

8: Roast these on a lower heat for longer if preferred, but can be cooked with the chickpeas at the same time.

9: For a fresh salad, chop fresh parsley, spring onion, and iceberg lettuce, then mix into the couscous.

10: Add a dollop of red pesto or hummus as desired.

11: Plate everything together by adding the roasted veggies into the bowl with the couscous.