Quick Couscous Lunch Salad

Ingredients

• 1⁄4 cup (45g) couscous (or gluten free couscous or cooked brown rice if gluten free)
• 1⁄2 tin of chickpeas (400g tin), drained & rinsed (freeze the remainder)
• salt & pepper, to taste
• 1⁄3 cup (80ml) water, boiling
• 1⁄2 red pepper, diced
• 6 pitted kalamata olives, pitted & halved
• 120g feta, crumbled
• 3 sprigs of fresh basil, leaves picked & roughly chopped