Adapted from by Heidi Swanson
Serves 4 to 6


3 cups cooked couscous (whole wheat or barley varieties work well)
About one pint of cherry tomatoes, halved
1 medium cucumber, peeled and cut into 1/4″ pieces
1 cup chickpeas, cooked
1 lemon, cut in half
1 lime, cut in half
 ~1/4 cup extra virgin olive oil
fine grain sea salt
freshly ground pepper
1/3 cup fresh basil or cilantro or flat-leaf parsley, chopped
1/3 cup feta cheese, crumbled


Combine the couscous, tomatoes, cucumber and chickpeas in a large bowl. Start by giving a good squeeze of lemon and lime juice into the bowl, then add the olive oil, and some salt and pepper. Toss well, taste and adjust with more of the above until it tastes just right. One note—this really needs a generous amount of salt, and the lemon and lime juices might need to be adjusted depending on how juicy the fruit is. Add the basil (or other fresh herbs noted above) and feta and toss gently until it is evenly dispersed.

To cook the couscous: Either follow the package instructions or bring 3 1/2 cups of water to a boil, stir in a scant 2 teaspoons fine grain sea salt and 2 cups of couscous. Cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous.