• In a medium saucepan, combine the water (for the couscous) and stock 
concentrate and bring to the boil.
• Add couscous and stir to combine. Cover with a lid and remove from heat.
• Set aside until the water is absorbed, 5 minutes. Fluff up with fork. Season 
with salt and pepper to taste. 

• Meanwhile, drain and rinse chickpeas.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chickpeas, stirring occasionally, until warmed, 2-3 minutes. Add 
garlic & herb seasoning and tomato paste and cook until fragrant, 
1 minute.
• Stir in the water (for the chickpeas) and simmer, until slightly reduced, 
1 minute. Season to taste.

• Halve snacking tomatoes. 
• In a bowl, combine snacking tomatoes, mixed salad leaves and a drizzle of 
vinegar and olive oil. Season to taste.

• Divide couscous and cherry tomato salad between bowls. Top couscous with herby tomato chickpeas.
• Crumble over marinated goat cheese. Sprinkle over flaked almonds to 
serve. Enjoy!