1 c. couscous, uncooked
1 can chickpeas
4 roma tomatoes
1 seedless cucumber
vinegar and oil, salt and pepper
Cook 1 c. couscous according to package directions. Set aside to cool.
Meanwhile, dice four Roma tomatoes and a seedless cucumber.
Drain 1 can of chickpeas, combine all ingredients in a large bowl.
In a smaller bowl, whisk together 1T. olive oil and 2T. balsamic vinegar. Add salt and pepper to taste and pour over salad. Stir to combine. Serve immediately or refrigerate for a cooler salad.
YUM! So simple but so good. Maybe could use some parsley for that pop of color, but really not necessary.