I love this dish because the reddish brown of the chickpeas and cous cous reminds me of the dusty, red Aussie earth than can be found in the NT, whilst the green of the lettuce reminds me of the green farmers' paddocks that can be found across Vic and NSW.
400 gram can chickpeas, rinsed and drained
1 yellow capsicum, diced
1/4 cup sunflower seeds
3/4 cup sultanas
1 tablespoon smoked paprika
1 teaspoon tumeric
1/2 teaspoon black pepper
1/4 shredded lettuce
1 cup cous cous (dry measurement)
Prepare cous cous according to packet directions. Allow cous cous to cool. Add spices to cous cous and mix well. Add chickpeas, sultanas, capsicum, and sunflower seeds and mix gently.