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A lot of fresh ingrediants to make a delicious summertime salad. Enjoy!

1 ½ couscous (yields about 3 1/2 -4 cups of cooked couscous). Or if you prefer, couscous can be substituted for bow-tie noodles.
1 medium to large purple onion (or 4-5 scallions)
1 green pepper
1 cucumber
½ c. balsamic vinegar
2 tbsp basil
2 tbsp oregano
2 tbsp sugar
1 tbsp salt
1 tbsp pepper
2 tsp garlic powder
2 tsp onion powder
1 c. Extra Virgin Olive Oil
1 can chick peas (drain from the can)

Cook the 1 ½ c. of couscous (follow the cooking instructions on the package), dice up the onion, green pepper and cucumber. Once couscous has cooled, mix in the remaining ingredients. Let chill for 20 minutes to allow flavors to marinade.