1 1/2 cups water

1 cup uncooked couscous

1/2 teaspoon dried oregano

1 1/2 cups diced plum tomatoes

1 cup diced peeled cucumber

1/3 cup crumbled feta cheese

1/4 cup small ripe olives, halved

3 tablespoons diced red onion

1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

1/4 cup water

3 tablespoons lemon juice

1 1/2 tablespoons extra-virgin olive oil

1/4 teaspoon salt

1/4 teaspoon coarsely ground pepper

 

Bring 1 1/2 cups water to a boil in a medium saucepan; stir in couscous and oregano. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine couscous, tomatoes, and next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside. Combine 1/4 cup water and remaining ingredients; stir well with a whisk. Pour dressing over couscous mixture, tossing gently to coat.

 

Makes 4 servings.