Stovetop, Pot (small), Colander
Wash & cut the broccoli into small florets.
Cook the broccoli in a pot of salted boiling water for 3 min.
Use the veggie stock to prepare the couscous according to the package instructions.
In a small bowl, cover the raisins with hot water. Then cover the bowl with a plate. Set the raisins aside to plumpen.
Drain the broccoli & fluff the couscous.
In a serving bowl, mix together the couscous, a drizzle of olive oil, the lemon juice & the lemon zest.
Add the drained chickpeas, drained raisins, broccoli, salt & pepper to the couscous. Toss it all together.
Serve garnished with fresh parsley (optional).
Average estimated amount for one serving
On average, one serving of the recipe "Broccoli & Chickpea Couscous Salad" contains 661 Energy, 18 g of Fat, 97 g of Carbohydrates, 23 g of Protein, 11 g of Fiber.