CousCous Salad

This salad is quick, easy, versatile (see note), and very healthy-perfect in summer for a casual side dish!

(sorry I ate this before I remembered to take a picture---it was FABULOUS)

• 1 box plain couscous (regular, Israeli, even quinoa, bulgur, or orzo would work well)
• 1/2 red, yellow, or orange bell pepper-diced
• 1 cucumber-seeded and diced
• 1 large or 2 medium tomatoes-seeded and diced
• 1 lemon- juiced and zested
• 1 can chickpeas-drained and rinsed
• 2 heaping Tbsp cilantro or parsley*-roughly chopped
• 2 tsp olive oil
• salt/pepper to taste

1. Make couscous (or grain of choice) according to box recipe
2. When cooked, mix in medium bowl with all other ingredients
3. Eat at room temperature, or even better, chilled

*Note:  This can be dressed up all different ways (examples below)
Italian- Use parsley instead of cilantro and add 1 tsp dried oregano or 1 Tbsp fresh oregano, swap chickpeas for Canelli Beans
Mexican- Use cilantro, swap chickpeas for black or red beans, and add 1 tsp cumin
Greek-Make as above, adding feta to taste

**Can also add any crunchy veggies you love-radishes, diced carrots, celery, etc.