Place the couscous in a large bowl and cover with the boiling water (125ml/4½ fl oz). Leave to absorb the liquid and cool completely, then fluff up with a fork.
Mix together the beetroot, chickpeas, feta, mint, lime and olive oil. Chill until ready to serve.
Stir in the cucumber and half of the beetroot salad mixture (keep the remaining half to make beetroot houmous) into the couscous and serve.
Beetroot houmous: Put the rest of the beetroot mixture in a food processor and whizz until smooth. Eat with strips of wholemeal pitta bread, radishes, cucumber and carrot sticks.
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