Summer Couscous and Chick Pea Salad

I was in the mood for something light and refreshing that was also packed with nutrition and flavor.  This meal was super easy to prepare, and only took about 20 minutes start to finish.   I often use fresh lemon juice in this style of salad, but didn't have any on hand.  The combination of the tangy olives and parmesan cheese really helped round out the flavor without lemon juice.  The final product tasted wonderful and kept well in the fridge for a couple of days.

Ingredients

1 cup whole wheat couscous

2 tsp salt

3 tbsp olive oil

1/2 tsp freshly cracked black pepper

1 14 oz. can chick peas, drained and rinsed

3 green onions, sliced into 1/4" rounds

~20 large kalamata olives, pitted and finely chopped

1 large tomato, chopped

1 14 oz. can artichoke hearts, drained and chopped into quarters
1 cup arugula, rinsed and coarsely chopped
1/4 cup finely grated parmesan cheese

Method

1.  Boil 1 cup water, 1 tsp salt, and a tbsp of olive oil in a small covered saucepan.  Add the couscous, cover the pot, and remove from the heat.  Let sit for 15 minutes/

2.  In a large bowl, mix together the chick peas, green onions, olives, tomato, artichoke hearts, arugula, and parmesan cheese.  Mix together with a large spoon.

3.  Add the couscous, 2 tbsp olive oil, 1 tsp salt, and the black pepper.  Mix well.