Artichoke and chickpea couscous salad with lemon dressing

Ingredients

• 1 cup Israeli couscous (orzo, basmati rice, or any long grain rice would also work well)
• 2 cups water
• 1 yellow bell pepper, seeded and diced
• 1 (14 ounces) can artichoke hearts, quartered
• 1 can chickpeas, drained and rinsed
• 1/2 to 1 cup feta cheese

Lemon Dressing:

• 1/4 cup olive oil
• 1 tablespoon lemon zest
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic, minced

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Preparation

• Bring water to a boil, and cook Israeli couscous as directed on package. Set aside.
• Chop up the bell pepper. Add to couscous along with the artichokes and chickpeas.
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• To make dressing, combine all ingredients in medium bowl or salad dressing shaker, and whisk or shake to combine.
• Pour over rice and vegetable mixture and mix to combine. Lastly, add feta and mix to combine.

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