Mediterranean Chickpea Couscous Bowls

What you need

• 1 cup dry instant couscous
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 3 tablespoons extra-virgin olive oil
• Juice of 1 large lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste

The easy way

1. Place the couscous in a heatproof bowl, pour over 1 cup of boiling water, cover tightly, and let stand for 5 minutes.
2. Fluff the couscous with a fork and let it cool slightly while preparing the other ingredients.
3. In a large mixing bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
4. Add the drained chickpeas, diced cucumber, olives, and feta cheese to the dressing and toss to combine.
5. Fold in the cooled couscous until everything is evenly coated.
6. Serve at room temperature or chilled; store leftovers in an airtight container in the refrigerator for up to three days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.