Chickpea And Raisin Couscous Salad

• 1-1/2 cup Instant Couscous
• 2 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons Freshly Squeezed Lemon Juice
• 1 teaspoon Freshly Grated Lemon Zest
• 1 can (14 Oz. Size) Chickpeas, Drained And Rinsed
• 2 Scallions, Thinly Sliced
• 1/2 cups Diced Cucumber
• 1 Bell Pepper (yellow, Red Or Orange Work Best Because They Are Sweeter), Diced
• 1/2 cups Raisins
• 1/4 cups Chopped Flat Leaf Parsley
• Kosher Salt And Ground Black Pepper, To Taste

1. Prepare couscous according to package instructions. Once the couscous is ready and has absorbed all of the liquid, fluff with a fork and transfer to a large bowl.
2. Add olive oil, lemon juice, and lemon zest. Fold to mix thoroughly. Add the chickpeas, vegetables, raisins, and parsley. Toss to mix. Season with kosher salt and ground black pepper to taste.
3. Serve as a side, or enjoy it on its own.
4. Note: For extra flavor, you can cook couscous in a broth or stock instead of water.

couscous, olive oil, freshly squeezed lemon juice, freshly grated lemon, chickpeas, scallions, cucumber, bell pepper, raisins, ubc, kosher salt

Taken from tastykitchen.com/recipes/sidedishes/chickpea-and-raisin-couscous-salad/ (may not work)