couscous with chickpeas

<em>This Mediterranean Couscous and Chickpeas is filled with salty feta, juicy tomatoes, and fresh parsley. It only takes 15 minutes to make, so it's perfect for busy weeknights!</em>

Mediterranean Couscous and Chickpeas

water

dry couscous

olive oil

chickpeas,

large cucumber, chopped (about 1 cup)

large tomato, chopped (about 1 cup)

curly parsley leaves (about 1/3 bundle, large stems removed)

¼ cup crumbled feta (optional)

Salt

In a medium sized pot, bring the water to a boil.

Add the couscous, remove from heat, and cover with a lid. Set aside for 5 minutes while the couscous absorbs the water.

While your couscous is cooking you can prep the rest of your ingredients.

Once the couscous has absorbed all the water, fluff with a fork.

In a large bowl, gently toss all ingredients together.

Serve at room temperature or store in the fridge and serve cold.

I love the idea of this series! Eating healthy can be easy and quick. I love this salad, the feta just elevates it :)

This looks so fresh and filling. Loving the mediterranean flavors.

15 minutes, that's it?! Such a flavorful dish put together so quickly, can't wait to see what else you've got coming up in this series!

Fresh &amp; Fast are my Favorite things!  I love that it is so versatile too depending on your personal diet and likes, this salad can please everyone!!

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