1 tbsp. vegetable oil
1 c. couscous
1/2 c. very hot water
1 1/2 c. lightly steamed or canned chickpeas
3 tbsp. extra virgin, fruity olive oil
3 tbsp. fresh lemon juice
Pinch of salt
Black pepper to taste
1/4 red pepper, sliced in thick julienne strips
1/4 green pepper, sliced in thick julienne strips
1 c. scallions, coarsely chopped
1 med. tomato, seeded and coarsely chopped
1/2 cucumber, cut lengthwise and thinly sliced

Place the couscous with oil in a saucepan over medium heat and heat thoroughly until the couscous grains are coated with warm oil. Add hot water, cover immediately, turn off heat and allow grains to swell for 5 minutes. Drain off excess water and mix the couscous with chickpeas.

Mix olive oil, lemon juice, salt and pepper and add to couscous and stir. Add pepper strips and chopped scallions. Mix well and set aside until ready to serve. Just before serving mix in the tomato and garnish with cucumber slices. Yields 8 servings.