Mediterranean Couscous with Olives and Artichokes
1 tbsp olive oil
1 3/4 cup water
1/2 cup sliced olives
1 cup chickpeas, rinsed
5 artichoke hearts, quartered
1/4 cup chopped sundried tomatoes (not packed in oil)
1 cucumber, quartered and sliced
1/3 cup balsamic vinegar
1/4 cup olive oil
Cook couscous according to directions on package.
Combine all the ingredients, up to the balsamic vinegar. In a small bowl, whisk together the balsamic and olive oil until emulsified. Pour into the couscous mixture and toss to coat. Serve either on its own or with a main dish.