Chickpea and Couscous Salad (Weight Watcher Friendly)

This salad is chocked full with veggies and had a sun driend tomato dressing. This counts for 5 points for 10 servings. I used MizzNezz's Creamy Italian Dressing (34649) and Tish's recipe for Sundried Tomato Pesto (8535)

• Ready In: 30 mins
• Serves: 10

Ingredients

• Dressing

• 1⁄2 cup  Italian dressing (bottled or homemade)
• 2  tablespoons sun-dried tomato pesto (bottled or homemade)
• 1  tablespoon  balsamic vinegar
• 1  tablespoon lemon juice
• 2  teaspoons lemon zest
• 1  teaspoon sugar

• Salad

• 1 1⁄2 cups  whole wheat couscous (uncooked)
• 19  ounces chickpeas, drained and rinsed
• 1  cup English cucumber, diced
• 1  cup orange bell pepper, diced
• 3⁄4 cup green onion, chopped
• 1⁄2 cup feta cheese, chopped
• 1⁄4 cup fresh dill, chopped
• 1⁄4 cup fresh parsley
• 1⁄4 cup black olives (optional)
•  black pepper

Directions

1. Cook couscous according to directions.
2. Whisk together all dressing ingredients in a small bowl and chill until ready to use.
3. In a large bowl, toss together cooked couscous and remaining ingredients.
4. Add salad dressing and mix well.
5. Cover and chill for at least 2 hours.
6. Toss before serving.