Ingredients

Herb & Garlic Couscous

• 2 cups dried couscous
• 1/4 cup olive oil
• 1/4 cup chopped fresh parsley
• 1/2 garlic clove, grated
• Salt and freshly ground black pepper

Mediterranean Salad

• 2 15-ounce cans chickpeas, drained and rinsed
• 1 English cucumber, diced
• 2 cups halved cherry tomatoes
• 2 orange bell peppers, diced
• 1/2 red onion, finely diced
• 1/4 cup olive oil
• 3 tbsp white wine vinegar
• 1 cup cubed feta cheese
• Salt and pepper to taste

Preparation

Cook the couscous according to the package directions. Once cooked, toss it with the olive oil, parsley, and garlic. Season with salt and pepper to taste. Set it aside.
In a large bowl, toss together the chickpeas, cucumber, tomatoes, bell pepper, and red onion. Add the olive oil and white wine vinegar. Season it with salt and pepper to taste.
Serve the salad and couscous immediately with the feta or store in the refrigerator for up to 5 days.