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 zest
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
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Lemon wedges, optional
Directions
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.
In a large bowl, combine the beans, tomato and cucumber. In a small bowl, whisk the lemon juice, lemon zest, oil and seasonings. Drizzle over bean mixture. Add couscous; toss to combine. Serve immediately or refrigerate until chilled. Sprinkle with cheese. If desired, serve with lemon wedges.
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