Ingredients

13.75 oz. vegetable stock

1 cup couscous

1 15 oz can chickpeas

1 cup sliced green onions

4 oz. feta cheese

halved olives

2/3 cup Italian vinaigrette dressing

Preparation

  1. In a medium pan, bring stock to a boil. Stir in couscous. Remove pan from heat, cover, and let stand for 5 minutes. Transfer to a bowl and fluff with a fork. Let stand 5 minutes and then fluff again.
  2. Mix in chickpeas, onions, cheese, and olives. Pour on dressing and toss lightly.