Mediterranean Couscous Salad

PREP TIME: 20 minutes
COOK TIME: 15 minutes

Ingredients
1 1/3 cups Israeli couscous
1/3 cup extra-virgin olive oil
Juice from 2 fresh lemons
1 small red, yellow, white or sweet onion, finely chopped
2 cloves garlic, minced
1 15-ounce can chickpeas, rinsed and drained
1 pint grape or cherry tomatoes, halved
1/3 cup pitted and thinly sliced Kalamata olives
Handful of chopped fresh parsley
Salt and pepper, to taste

Directions
Cook the couscous according to package instructions to al dente and drain well.

In a large mixing bowl, fold couscous, chickpeas, onion, garlic, tomatoes, olives and parsley together gently to combine. Add lemon juice and oil and fold again. Season with salt and pepper to taste. Cover and refrigerate for at least two hours before serving.