Couscous Salad Greek Style

I've been having a bit of trouble typing lately because of some nasty hand surgery. So, I'm tapping this out with one hand just to get it posted in time for the holiday weekend. Make this instead of the expected potato or macaroni salad, and you'll be happy you did. Delicious flavors combine to make this an un-mayonnaisy (I know that is not a word....), better-for-you salad, and a terrific accompaniment to anything you're serving.

COUSCOUS SALAD GREEK STYLE

1 1/2 cups of water

1 cup uncooked couscous

1/2 tsp. dried oregano

1 15 oz. can diced tomatoes, well drained

1 cup diced peeled cucumber

1/2 cup crumbled feta cheese

1/3 cup black olives, sliced or halved

1/4 cup chopped red onion

1 15 oz. can chickpeas (garbanzo beans), drained

1/4 cup water

3 Tbs. fresh lemon juice

2 Tbs. olive oil

Salt and pepper to taste

Bring water to a boil. Stir in couscous and oregano. Remove from heat, cover and let stand for about five minutes or so. Fluff with a fork and then combine with the next six ingredients. Set aside while you make the dressing with the water, lemon juice, oil and seasonings.  Mix well with a fork or whisk. Pour dressing over the couscous and toss to coat well. Chill and serve. Garnish with some slivered lemon peel and a shake of oregano.