Serves 4

2 cups cooked Israeli couscous
1 tomato, chopped
1 red bell pepper, diced
1 cup canned chickpeas, drained and rinsed
2 green onions, chopped
1/2 cup pitted black olives, halved
1 tsp. extra-virgin olive oil
1 Tbs. fresh lemon juice
1 Tbs. chopped fresh basil
lettuce leaves

Combine the couscous, tomato, pepper, chickpeas, green onions, olives, oil, lemon juice and basil in a bowl. Toss, and serve on a bed of lettuce.
(Louise Fiszer)