Preparation

This recipe is excellent also if served at room temperature, as a salad for spring and summertime.
If kept in a thermal insulated container it is perfect for your lunch break at work, since it is a full balanced meal rich in fiber, carbohydrates and protein. 
Cook the cous cous following the recipe.
In a hot pan, brown the cubes of ham, the vegetables cut into cubes and the clove of garlic.
Add salt, pepper and ground paprika.
Let the perfumes melt and add the cous cous.
Season as you wish and decorate with chives.