1/3 cup uncooked couscous
1 teaspoon olive oil
1 cup chopped tomatoes
1 bunch basil, chopped
4 oz. mozzarella, cut in chunks
1 cup chickpeas
3/4 Tablespoons red wine vinegar
1 teaspoon italian spice blend (basil, oregano, thyme, garlic)
salt and pepper
In a saucepan, bring 1 cup of water and teaspoon olive oil to a boil. Add the couscous, cover, and remove from heat for 10 minutes.
In a large bowl, combine tomatoes, basil, mozzarella, and chickpeas. Add in couscous when cooked.
Mix the dressing with the vinegar and spices, pour over the couscous mixture.
Serve cold or at room temperature.