Lemon Israeli Couscous Salad with Garbanzo Beans, Feta and Grape Tomatoes

Ingredients:
1 1/2 cups Israeli Couscous

1 tsp salt

1 15.5oz can garbanzo beans, rinsed and drained

1 cup grape tomatoes sliced in half

1/2 cup crumbled feta cheese

1/2 cup chopped green onions

1/3 cup chopped fresh mint

1/3 cup chopped fresh curly parsley

3 tbsp fresh lemon juice

1 1/2 tbsp extra virgin olive oil

2 tsp lemon zest

Equipment:
Pot with Lid

Cutting Board and Knife (for chopping herbs)

Zester

Lemon Juicer

Measuring spoons & cups

Large Bowl

Small Bowl

Colander

Directions:
Cook couscous in water according to package directions. Rinse cooked couscous in cool water and strain in colander. Pour couscous into large bowl. Add herbs, garbanzo beans, feta and tomatoes. In a small bowl combine salt, lemon juice, lemon zest and extra virgin olive oil. Pour lemon mixture into the large bowl and carefully coat all ingredients with the lemon mixture.

Servings:

4 main course servings, 12 side dish servings