Couscous Salad with Chickpeas-YUMMY!

This was a delicious side dish for our BBQ the other night with a few friends. It had great flavor and was really easy to make, even better, it is from Cooking Light! You can eat it all without feeling guilty. This is very refreshing, I would recommend this for a nice summer side dish. It is a must try, enjoy!

Recipe Compliments of Cooking Light-July

Ingredients

• 1  cup  uncooked whole-wheat couscous
• 1/2  teaspoon  salt, divided
• 1/2  teaspoon  black pepper, divided
• 1/8  teaspoon  ground cinnamon
• 1  cup  boiling water
• 3  tablespoons  extra-virgin olive oil
• 3  tablespoons  fresh lemon juice
• 1 1/2  teaspoons  minced garlic
• Dash of sugar
• 1/3  cup  chopped fresh mint
• 1/4  cup  thinly sliced green onions
• 1/8  teaspoon  smoked paprika
• 1  (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1  large ripe tomato, chopped
• 3/4  cup  (3 ounces) crumbled feta cheese

Preparation

1. Place couscous, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon in a bowl. Stir in boiling water; cover and let stand 10 minutes. Fluff with a fork.
2. Combine oil, juice, garlic, and sugar.
3. Add oil mixture, remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, mint, and next 4 ingredients (through tomato). Sprinkle with cheese.