Ingredients

• 1 cup couscous
• 2 large heirloom tomatoes, seeded and chopped
• 1 small cucumber, seeded and chopped
• 1 clove garlic, finely chopped
• 1/2 small red onion, cut into 1/2-inch pieces
• 2 Tbsp pine nuts
• 1 cup canned chickpeas, rinsed and drained
• 3 Tbsp extra-virgin olive oil
• Juice from 1 lemon
• 3/4 cup chopped fresh parsley
• 1/2 small jalapeño chile, seeded and finely chopped

Preparation

1. Heat oven to 350°. Cook couscous as directed on package; let cool and set aside.
2. Toast pine nuts on a baking sheet in oven until slightly browned, about 6 minutes.
3. Combine tomatoes and cucumber in medium bowl. Add garlic and onion.
4. Add cooled couscous, chickpeas, oil, lemon juice, parsley and jalapeño; stir to combine. Season with salt and pepper and stir again. Marinate at room temperature about 20 minutes before serving.

Do it with these chicken kabobs.