1. Place 40g couscous in a bowl, pour over 60 ml hot water, cover with a lid or plate and let sit for 5 minutes until fluffy, then fluff with a fork. 2. In a large bowl combine 150g chickpeas, fluffed couscous, 50g roasted zucchini, 30g sun-dried tomatoes, 30g sliced spring onion, 50g diced yellow bell pepper, and 10g capers. 3. In a small bowl whisk together 10ml olive oil, 10ml apple cider vinegar, 1g smoked paprika, 1g ground coriander, salt and black pepper to taste, pour over the salad and toss well to combine, top with 30g crumbled goat cheese and 5g chopped fresh mint before serving.