1 cup couscous
1 teaspoon vegetable oil or margarine
a few sprigs of fresh marjoram
1 teaspoon ground coriander
½ teaspoon powdered ginger
400g can chickpeas
a handful of snow pea shoots or pods
200g baby salad greensDressing:
2 tablespoons tahini
2 tablespoons agave syrup
2 teaspoons wholegrain mustard 4-6 medium sized pita breads
Prepare couscous according to packet instructions and transfer it to a large mixing bowl. Add a spoonful of oil or margarine and salt to taste. While it's still warm, stir in some roughly chopped marjoram leaves. Rinse and drain the chickpeas and stir them in.
Coarsely grate the carrot. Gently stir-fry in a little oil with the coriander and ginger, until just tender. Add to the couscous and chickpeas, and stir a few times to cool.
Chop the snow peas into strips and mix them and the greens with the couscous mixture. In a small bowl, mix together tahini, agave and mustard.
Lightly toast pitas, split them halfway open and spread them with the dressing. Fill pitas with salad, and munch.