couscous salad

low in fat, and very filling, a vegetarian's delight

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1 3⁄4 cups water
•  salt, pepper
• 1 1⁄3 cups  instant couscous
• 5  scallions
• 1  cup mint leaf
• 1  lb cucumber
• 2  cans chickpeas (garbanzo beans)
• 4  ripe tomatoes, chopped
• 1⁄2 cup  roasted red peppers or 1⁄2 cup pimiento
• 1⁄3 cup capers, drained
• 1  lemon
• 2  tablespoons olive oil
• 2  teaspoons paprika
• 2  teaspoons cumin

Directions

1. bring water and salt to boil.
2. add couscous, stir, cover and remove from heat meanwhile trim end from scallions, cut in thirds and add to food processor with mint leaves.
3. pulse until finely chopped, remove to bowl trim ends of cucumbers, cut lentghwise into quarters and then slice, remove to bowl rinse chickpeas in colander, drain, add to bowl with drained peppers, tomatoes, capers.
4. juice the lemon in small bowl, add olive oil and spices to make dressing.
5. fluff couscous with fork, add to bowl, mix into vegetables.
6. add dressing and mix well.