1 1/4 C. whole wheat couscous

1/3 C. lemon juice

1 T. olive oil, preferably extra virgin

2 medium bell peppers, 1 red and 1 orange, chopped

1 can (15 ounces) chickpeas, rinsed and drained

1/2 C. crumbled feta cheese

Basil, cilantro, or parsley (garnish)

 

Bring 1 3/4 C. of hot water to a boil in a medium saucepan. Add the couscous, cover, and turn off heat. Let stand 5 minutes, then fluff with a fork or salad tongs and transfer to a large bowl. Add the lemon juice to the couscous and toss. Add the oil and toss again to coat. Mix in the peppers, chickpeas, and cheese. Garnish with herbs, such as basil, cilantro, or parsley, if desired. Serve immediately, at room temperature, or chill.

 

Yield: 4 servings

Calories: 394

Fat: 9g

Fiber: 8g