Cook couscous according to package directions, using vegetable broth as your liquid. Fluff couscous with a fork and let cool slightly
Once cooled, add sun-dried tomatoes, chickpeas, feta, scallions, and basil. Stir to combine
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour dressing over salad and toss to combine. Serve at room temperature or chilled. Enjoy!
Ingredients
1 cup couscous
1 cup vegetable broth
½ cup sun-dried tomatoes (packed in oil), chopped
½ cup Urban Meadow canned chickpeas, drained and rinsed
