Ingredients
- 1 cup Bellino Couscous
- 1/2 cup Cento Chefs Cut Sun Dried Tomatoes, sliced
- 1 can Cento Chick Peas (15.5 oz), drained & rinsed
- 2 cups Arugula
- 1/2 Red Onion, roughly chopped
- 1 Lemon, zested
- 2 Lemons, juiced
- 1/2 cup Feta Cheese, crumbled
- 1/4 cup Fresh Basil Leaves, chopped
Directions
Prepare couscous according to package instructions and allow to cool. Combine cooled couscous with chickpeas, onions, and sun-dried tomatoes. Add lemon zest, feta cheese, and basil. Squeeze fresh lemon juice over the mixture and gently fold in arugula. Mix well and serve. Serves 4-6.
