Couscous Salad with Chickpeas

from Cooking Light

1 cup uncooked whole-wheat couscous
1/2 t salt, divided
1/2 t black pepper, divided
1/8 t ground cinnamon
1 cup boiling water
3 T extra-virgin olive oil
3 T fresh lemon juice
1 1/2 t minced garlic
Dash of sugar
1/3 cup chopped fresh mint
1/4 cup thinly sliced green onions
1/8 t smoked paprika
1 can chickpeas (15 oz), rinsed and drained
1 large ripe tomato, chopped
3/4 cup crumbled feta cheese

1. Place couscous, 1/4 t salt, 1/4 t pepper, and cinnamon in a bowl. Stir in bowling water; cover and let stand 10 min. Fluff with a fork.
2. Combine oil, juice, garlic, and sugar.
3. Add oil mixture, remaining 1/4 t salt, 1/4 t pepper, mint, and next 4 ingredients (through tomato). Sprinkle with cheese.

Yield: 4 servings.