- 1 ½ cups vegetable stock
- 1 ½ cups instant couscous
- 1 cup cooked chickpeas
- ¼ cup currants
- 2 medium oranges, peeled and segmented
- ½ cup spring onions, chopped
Dressing
- ½ cup low-fat plain yoghurt
- ⅓ cup lemon juice
- 2 cloves garlic, crushed
- 1 tsp ground cumin