For the dressing:
- Let the couscous steep in the hot vegetable stock.
- Finely chop the garlic or press it through a garlic press. Clean the spring onions and cut into thin rings. Peel the cucumber to taste and cut into slices, then into quarters. Drain the chickpeas.
- Add and mix everything with the couscous that has been drawn through in the meantime. Season to taste with cumin, salt and about 1/2 teaspoon sambal oelek.
- Prepare a dressing with the honey, lemon juice and olive oil, season with 1 pinch of sambal oelek and salt and pour the dressing over the salad.