Couscous and Chickpea SaladUser Submitted Recipe
1 1/2 cups whole wheat couscous (or regular couscous if you prefer)
1 1/2 cups water
1/4 teaspoon salt
Juice and zest of 2 whole lemons
1/4 cup olive oil
1 15-ounce can chickpeas, drained and rinsed
8 ounces Feta cheese, crumbled
1 bunch scallions, chopped
Boil the water with the salt. Add the couscous to the boiling water. Remove from heat, stir and allow to sit covered until the couscous is cooked, about 5 minutes. Fluff with a fork and allow the couscous to cool slightly.
Stir the lemon zest, lemon juice, and olive oil into the couscous. Gently fold in the chickpeas, crumbled Feta cheese, and scallions. Serve cool or at room temperature.