Couscous & Chickpeas

A perfect grain for summer salads, couscous is light and slightly sweet. Here, it nicely complements stronger tastes—from a good dose of spices, feta, and balsamic vinegar.

1 cup sundried tomatoes
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons parsley leaf
1 teaspoon oregano leaf
1/4 teaspoon sea salt
1/8 teaspoon coarse grind {black pepper}
1/8 teaspoon garlic powder
2 cups cooked coucous
1 cup cooked chickpeas
2  green onions, sliced
1/3 cup feta cheese, crumbled
Cover tomato with water in a small saucepan and bring to a boil. Remove from heat and let sit, covered, 15 minutes. Drain well. Chop.

Meanwhile, whisk oil, vinegar, and spices together in a small bowl to make dressing.

Combine couscous, chickpeas, onions, feta, tomatoes and dressing. Refrigerate until ready to serve.

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 5 min

Servings: 6

From: Spice Savvy