This chickpea & couscous salad is a healthy side dish!
Add the couscous to a large bowl or saucepan (one with a lid) and pour in the hot stock.
Stir quickly and then put a plate or lid on it to cover.
Let the couscous swell and absorb the stock for a few minutes. In the meantime pour a little olive oil in a saucepan and add the chopped carrot and garlic paste.
Stir and cook for another 2 minutes. Then stir in the chopped shallot and fresh parsley. Season with a pinch of pepper, salt and cinnamon.
Also add the cooked couscous.
Stir well. Then check the seasoning and add extra pepper, salt or cinnamon to taste. Let the couscous salad cool. Serve at room temperature.