Couscous Tabbouleh With Fresh Mint & Feta

• 3/4 cup water
• 1/2 cup uncooked couscous
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 large tomato, chopped
• 1/2 English cucumber, halved and thinly sliced
• 3 tablespoons lemon juice
• 2 teaspoons grated lemon zest
• 2 teaspoons olive oil
• 2 teaspoons minced fresh mint
• 2 teaspoons minced fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup crumbled feta cheese
• Lemon wedges, optional

1. 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.
2. In a large bowl, combine the beans, tomato and cucumber. In a small bowl, whisk the lemon juice, lemon zest, oil 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.

water, couscous, chickpeas, tomato, cucumber, lemon juice, lemon zest, olive oil, fresh mint, parsley, salt, pepper, feta cheese, lemon wedges

Taken from www.tasteofhome.com/recipes/couscous-tabbouleh-with-fresh-mint-feta/ (may not work)