Couscous Salad with Chickpeas, Tomatoes and Mint Recipe from Jessica Seinfeld

Ingredients

• 1 cup whole-wheat couscous
• 1¼ cups very hot tap water
• 4 scallions (white and light green parts), sliced
• 15-ounce can chickpeas, drained and rinsed
• 1 cup grape tomatoes, halved
• ¼ cup fresh mint leaves, torn
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper