Chickpeas & Couscous Salad

Add 1/2 cup hot water to the couscous and keep aside, covered for 10 minutes. Then fluff it up with a fork and keep aside.

Pressure cook the soaked kabuli chana for 5-6 whistles. Drain and keep aside. In a bowl, combine together the chana and the couscous.

Just before serving, add the salt, pepper, olive oil and the lime juice. Serve, garnished with coriander leaves and green chilies. Fresh red chilies can be substituted for a colour contrast.