3/4 cup cooked couscous
1 tomato, chopped
1/3 cup canned chickpeas, drained and rinsed
2 scallions, chopped
1 teaspoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon chopped frsh basil
Combine couscous, tomato, chickpeas, scallions, olive oil, lemon juice, and basil in bowl.
Toss and serve on a bed of lettuce leaves.