Couscous Salad with Chickpeas

Great summer salad from Cooking Light, July 2010. Good accompaniment to grilled chicken or fish. – Terry

Ingredients

• 1 cup uncooked whole-wheat couscous
• ½ teaspoon salt, divided
• ½ teaspoon black pepper, divided
• 1/8 teaspoon ground cinnamon
• 1 cup boiling water
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1½ teaspoon garlic, minced
• dash of sugar
• ⅓ cup fresh mint, chopped
• ¼ cup green onions, thinly sliced
• ⅛ teaspoon smoked paprika
• 15 oz. can chickpeas (garbanzo beans), rinsed and drained
• 1 large ripe tomato, chopped

• ¾ cup (3 oz.) crumbled feta cheese

Instructions

1. In a medium bowl, place couscous, ¼ teaspoon salt, ¼ teaspoon pepper, and cinnamon. Stir in boiling water; cover and let stand 10 minutes. Fluff with a fork.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic, and sugar.
3. Add the oil mixture to the couscous along with the remaining ¼ teaspoon salt, ¼ teaspoon pepper, mint, green onions, paprika, chickpeas and tomato. Stir well then sprinkle with cheese. Yield: 4 servings.