Vegan Summer Couscous Salad

I adore couscous salad. It's light, simple, flavorful and compliments any meal. It is such an easy salad to prepare, so it's perfect for mid-week meals. Couscous is great mixed with grains such as quinoa, brown rice, or bulgur, but stands beautifully alone as well. I love the simplicity and texture of this salad and hope you do as well. 

INGREDIENTS:

• 1 box Organic Whole Wheat Couscous (10 oz), cooked according to package directions
• 1 can chickpeas, drained, rinsed and roughly chopped
• 1 red pepper finely, chopped
• 1 cup green onions, chopped (may substitute red onions or vidalia onions)
• 1 cup English cucumber, chopped
• 1 cup tomato, cored, seeded and chopped
• 1/4 cup fresh parsley leaves, chopped
• 1 cup Kalamata olives, thinly sliced
• Salt and freshly ground black pepper
• 1/4 cup olive oil
• 2 to 3 limes, juiced

DIRECTIONS:

In a large bowl, toss all the ingredients with the olive oil and lime juice, to taste. Chill for an hour or more prior to serving. Enjoy!