You can watch the video in the post for visual instructions.First, add the couscous to a medium bowl, bring the vegetable broth to a boil, and pour it over the couscous, mixing well. Then, leave it to sit, for 5-10 minutes until tender. Fluff it with a fork.
Meanwhile, wash and dice the peppers, tomatoes, and cucumber. Plus, slice the spring onions, chop the parsley, and drain and rinse the can of chickpeas.
To prepare the dressing, add the tomato paste, lemon juice, and vegetable broth to a bowl and whisk well. Then add the olive oil, maple syrup, and Ras el Hanout spice blend, and whisk well. Try it and add salt to taste.
Mix the couscous, vegetables, and dressing in a large bowl, and toss well. Give it a taste and adjust any elements (i.e., more spices, lemon juice, etc.). Enjoy!
Couscous: To make the recipe gluten-free, use cooked quinoa or millet.
Ras el Hanout: Use store-bough Ras el Hanout or make your own. I made my own spice blend by blending the following spices in an electric spice grinder. Then I used 1.5 tsp of the spice blend for the couscous salad recipe and saved the rest for the next dish. If you don't have all spices, just use the ones you have and make your own blend.