Fitness salad

Place 2 tbsp of oil in the frying pan and sauté the mushrooms, the carrots, the peppers and the onion.

Stir in the orange juice and add the chickpeas and the cherry tomatoes.

Remove from heat and add the lemon juice, the rest of the oil, salt, pepper, the cumin and the parsley.

Place the couscous in a bowl, heat the vegetable stock, pour it over the couscous, cover the bowl with cling film and set it aside for 5 minutes to absorb the stock.

Mix the vegetables carefully into the couscous and serve!