Begin by heating the gluten free vegetable stick in a medium saucepan, when it starts to boil take it off the heat and add the Chickpea Couscous, shake vigorously so all the Chickpea Couscous is submerged then leave to absorb for at least 10 minutes.

In the meantime, remove the top of the red pepper, wash thoroughly then cut out the white internal structure and seeds and discard. Then slice into thin fingers before dicing into small squares then set aside. Remove the leaves from the parsley and mint, wash and drip dry then chop finely and add to the pepper. Now wash the cherry tomatoes, if they are small then halve them (if slightly larger quarter them) and add to the peppers. The Chickpea Couscous should now be cool, transfer to a larger bowl fluffing as you do so, then add the chopped ingredients along with the fenugreek, Baharat, salt and pepper and chopped chilli.

Finally, add the olive oil to a bowl. Then juice the limes and then use a whisk to mix the olive oil while drizzling in the lime juice. Once done, add to the salad, mix thoroughly and serve.