1. Chop spring onions, bell pepper, and cucumber. Rinse and drain canned chickpeas. 2. Prepare couscous according to the instructions on the package (I put the couscous in a bowl, cover with boiling water, and leave to soak for about 15 minutes, then stir with a fork). 3. Add spring onions, bell pepper, cucumber, chickpeas and sultanas, stirring to combine. Season generously with salt and pepper. 4. Mix dressing ingredients together, pour over couscous mixture and stir to combine. 5. Using a sharp knife, remove the peel and pith from the oranges. Cut them into segments, removing all the membrane. You can catch any juice in a bowl and stir it through the salad. 6. Arrange the lettuce leaves on plates, divide the couscous mixture between the plates and arrange the orange segments on top. Garnish with mint and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
