Lemon Chickpea Couscous Bowl

Ingredients

• 1.5 Cup couscous - 1 1/2 (cups)
• 1.5 Cup water - 1 1/2 (cups)
• 1 Can canned chickpeas, drained and rinsed - 1 (15-ounce can), drained and rinsed
• 1 Each lemon - 1 (large), large
• 1 Count cucumber, diced - 1 (medium), medium
• 1 Pint cherry tomatoes, halved - 1 (pint), halved
• 4 Ounce feta cheese, crumbled - 4 (ounces), crumbled
• 3 Tablespoon extra-virgin olive oil - 3 (tablespoons)
• 0.5 Cup fresh parsley, chopped - 1/2 (cup), chopped
• 0.75 Teaspoon salt - 3/4 (teaspoon)
• 0.5 Teaspoon black pepper - 1/2 (teaspoon)

Instructions

1. Boil the cooking liquid

   1. Bring the water, 1 tablespoon olive oil, and 1/2 teaspoon salt to a boil in a medium saucepan.

2. Steam the couscous off heat

   2. Stir in the couscous, cover, remove from heat, and let stand for 5 minutes.

3. Prepare the lemon

   3. Zest the lemon, then juice it into a large mixing bowl.

4. Make the lemon dressing

   4. Add the remaining 2 tablespoons olive oil, lemon zest, remaining 1/4 teaspoon salt, and black pepper to the lemon juice; whisk with a fork.

5. Add the couscous

   5. Fluff the couscous with a fork and add it to the bowl.

6. Add vegetables, chickpeas, and feta

   6. Add the chickpeas, cucumber, cherry tomatoes, feta, and parsley.

7. Toss and serve

   7. Toss gently until evenly coated and serve warm.