| 1. |
Prepare couscous by breaking stock cube over the top and adding boiling water. Cover with cling wrap and let stand for 5 minutes. |
| 2. |
Fluff couscous with a fork and add to a larger salad bowl. |
| 3. |
Add the chickpeas, cucumber, tomatoes, feta cheese to the couscous and lightly stir through. |
| 4. |
Roll the lemon and lime to get more juice. Slice both open and squeeze the juice of both fruits into the mixture. |
| 5. |
Add coriander, stir through. Serve. |
| 6. |
Note: keep some coriander to use as an extra garnish. |
