In a large bowl, combine the beans, tomato and cucumber. In a small bowl, whisk the lemon juice, lemon zest, oil, herbs and seasonings. Mmmmm....  summertime

-- fresh mint -- fresh parsley 

Ingredients

• 3/4 cup water or available broth
• 1/2 cup uncooked couscous
• 1 can chickpeas, rinsed and drained
• 1 large tomato, chopped
• 1/2 English cucumber, halved and thinly sliced
• 3 tablespoons lemon juice
• grated zest of lemon
• 2 teaspoons olive oil
• small handful minced fresh mint
• small handful minced fresh parsley
• salt & pepper as you prefer
• 3/4 cup crumbled feta cheese
• Lemon wedges, optional
   

Method

1. In a small saucepan, bring liquid to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-8 minutes or until water is absorbed. Fluff with a fork.
    
2. In a large bowl, combine the beans, tomato and cucumber. In a small bowl, whisk the lemon juice, lemon zest, oil, herbs and seasonings. Drizzle over bean mixture. Add couscous; toss to combine. Sprinkle with feta. Lemons if you like.