Lemony Couscous With Scallions And Chickpeas

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Washington Post


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10 ounces ( about 1 1/2 cups) couscous

2 large lemons

1/4 cup mild olive oil

1 15.5-ounce can chickpeas, drained and rinsed (about 1 3/4 cups cooked chickpeas)

8 ounces crumbled feta cheese

1/2 cup thinly sliced scallions or spring onions (about 6 to 8 scallions, both white and light green parts)


Freshly ground black pepper

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