Mix 240g couscous with 200ml water or vegetable stock in a shallow bowl and set aside.

Finely chop 1 large shallot, 4 radishes, and 1 red pepper* (I like to use a food processor for this) and place in a salad bowl. Sprinkle on the juice of 1 lemon, 1 tsp salt and a good glug of olive oil.

Fluff up the couscous and sprinkle with 1/2 tsp dried mint, 1 tsp smoked paprika and 1 tsp sumac. Combine well and add to the salad bowl.

Add 200g cooked chickpeas, 2 small Persian cucumbers (unpeeled), finely chopped and 1/4 cup finely chopped parsley. Add another good drizzle of olive oil (more than you think), stir, taste and adjust seasoning to taste.

* You can also add half a small fennel.