5 oz. couscous
3-4 cups water, boiling
3/4 cup chickpeas
1 red bell pepper, roasted, peeled, and chopped
1/3 cup black olives, pitted
1/3 cup onions, chopped
3 Tbsp. fresh mint, chopped
3 Tbsp. olive oil
2 Tbsp. lemon juice
Salt, to taste
Pepper, freshly ground
5-6 lettuce leaves
5-6 fresh mint leaves
• Add the couscous to the boiling water. Cover and let stand for 2 minutes. Drain the excess water in the strainer and place into a dish. Add the chickpeas, bell pepper, olives, onions, and mint. Toss the ingredients with the olive oil and lemon juice and season with salt and pepper.
• Lay the lettuce leaves in a serving dish and pile the salad over the bed of leaves.
• To garnish, make a flower in the center with the mint leaves.
• Refrigerate until ready to serve.
Makes 4 servings
