Couscous, Pepper And Chickpea Salad

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2 cups water

1 1/2 cups whole wheat couscous

1 carrot, quartered lengthwise and thinly sliced crosswise

3/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup olive oil

1/3 cup lemon juice (about 2 lemons)

1 3/4 cups cooked chickpeas

1 cup marinated roasted red peppers, cut into 1-inch pieces

1 cup fresh mint leaves, torn

4 ounces mild goat or feta cheese, crumbled

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