Ingredients
3/4 cup water1/2 cup uncooked couscous1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 large tomato, chopped1/2 English cucumber, halved and thinly sliced3 tablespoons lemon juice2 teaspoons grated lemon zest2 teaspoons olive oil2 teaspoons minced fresh mint2 teaspoons minced fresh parsley1/4 teaspoon salt1/8 teaspoon pepper3/4 cup crumbled feta cheeseLemon wedges, optional
Preparation
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, herbs 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.
