- 1 1/3 cups couscous
- 1½ cups canned chickpeas, rinsed and drained
- 1 cup chopped green bell pepper
- ¼ cup sliced black olives
- 2 ounces reduced-fat feta cheese, crumbled (about 2/3 cup), optional
- 2 cups water
- 2/3 cup chopped red onion
- ¼ cup plus 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- Place the water in a 1-quart saucepan, and bring to boil over high heat. Stir in the couscous and cover. Remove from the heat, and allow to sit for 5 minutes, or until all of the water has been absorbed.
- Transfer the couscous to a large bowl, and chill for 5 minutes.
- Add the chickpeas, green pepper, olives, and onion to the couscous, and toss to mix. Set aside.
- Place the lemon juice and olive oil in a small dish, and stir to mix well. Add to the couscous mixture along with the oregano, black pepper, and feta cheese, if desired. Toss to mix well.
- Serve immediately, or cover and chill until ready to serve.