Directions

Ingredients

• 3/4 cup water
• 1/2 cup uncooked couscous
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 large tomato, chopped
• 1/2 English cucumber, halved and thinly sliced
• 3 tablespoons lemon juice
• 2 teaspoons grated lemon peel
• 2 teaspoons olive oil
• 2 teaspoons minced fresh mint
• 2 teaspoons minced fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup crumbled feta cheese

Directions

1. In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-8 minutes or until water is absorbed. Fluff with a fork.
2. In a large bowl, combine the beans, tomato and cucumber. In a small bowl, whisk the lemon juice, lemon peel, oil and seasonings. Drizzle over bean mixture. Add couscous; toss to combine. Serve immediately or refrigerate until chilled. Sprinkle with cheese before serving.