Step 1

Place chickpeas, couscous, vegetable stock powder, coriander and garlic in a large bowl. Pour over hot water, shake to level out couscous (chickpeas should mostly settle on top). Cover with plate or cling wrap, set aside for 5 minutes.

Step 2

Fluff couscous with fork. Cool a bit.

Step 3

Add coriander, parsley, onion, sun dried tomatoes (including all oil), rocket, lemon juice and black pepper. Sprinkle zest across surface. Toss well to combine.

Step 4

Adjust salt and pepper to taste.

Step 5

Transfer to serving bowl, sprinkle with feta. Serve.