Ingredients
1/3 cup water1/4 cup uncooked couscous1/3 cup garbanzo beans or chickpeas, rinsed and drained1/4 cup seeded chopped cucumber1 small plum tomato, seeded and chopped1/4 cup prepared balsamic vinaigrette2 lettuce leaves2 tablespoons crumbled feta cheese
Preparation
In a small saucepan, bring water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cover and refrigerate for at least 1 hour.
In a small bowl, combine the garbanzo beans, cucumber, tomato and couscous. Pour dressing over couscous mixture; toss to coat. Place lettuce leaves on 2 individual serving plates. Top with couscous mixture; sprinkle with cheese.
