Mediterranean Chickpeas

• 1 cup water
• 3/4 cup uncooked whole wheat couscous
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
• 1 can (14-1/2 ounces) no-salt-added stewed tomatoes, cut up
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 1/2 cup pitted Greek olives, coarsely chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano
• Dash pepper
• Dash cayenne pepper

1. In a small saucepan, bring water to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until water is absorbed. Fluff with a fork.
2. Meanwhile, in a
3. , heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Sir in remaining ingredients; heat through, stirring occasionally. Serve with couscous.

water, whole wheat couscous, olive oil, onion, garlic, chickpeas, salt, water, olives, lemon juice, oregano, pepper, cayenne pepper

Taken from www.tasteofhome.com/recipes/mediterranean-chickpeas/ (may not work)