Greek Couscous

Ingredients

• 15.5 ounce chickpeas drained canned (garbanzo beans)
• 1 cup couscous uncooked
• 1 cup cucumber diced peeled
• 0.3 cup feta cheese crumbled
• 0.3 teaspoon coarsely ground pepper 
• 3 tablespoons juice of lemon 
• 1.5 tablespoons olive oil extra-virgin
• 0.3 cup olives ripe halved
• 0.5 teaspoon oregano dried
• 1.5 cups plum tomatoes diced
• 3 tablespoons onion diced red
• 0.3 teaspoon salt 
• 0.3 cup water 
• 1.5 cups water 

Equipment

• bowl
• sauce pan
• whisk

Directions

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