Bring 375 mL (1½ cups) of water to a boil. When water is boiling, add couscous, remove from heat and cover. Let couscous stand for 5 minutes, add knob of butter, dried cranberries and salt. Fluff with fork and set aside.  

Meanwhile, in a bowl, combine olive oil, lemon juice and honey to make the dressing and season with salt and pepper to taste. Set aside.

Julienne the apple and place in the dressing so it doesn’t turn brown.

To prepare the bowls, arrange all the ingredients side by side: cranberry couscous, drained julienned apple, fennel, celery and chickpeas. Drizzle with dressing and season.