Gina's Couscous Salad

This is so beyond yummy and great for a side dish or a potluck. Got this recipe from a friend!

Gina's Couscous & Chickpea Salad with Mint 
Makes 4-6 servings

1 ¾ cups water
½ t. salt
1 cup couscous
1 14 oz. can chickpeas, drained and rinsed
2 small red bell peppers, diced
4 scallions, thinly sliced
1 ½ cups carrots, finely chopped
¾ cups fresh mint, leaves only
3 T. white wine vinegar
1 garlic clove
1 heaping teaspoon Dijon mustard
½ t. sugar
2/3 cup olive oil or grapeseed oil
6 oz. Feta Cheese, cut into cubes or coarsely crumbled
6 large lettuce leaves (optional for serving)

Bring water and salt to a boil in a medium saucepan. Stir in couscous, remove from heat, cover and let stand for 5 minutes. Transfer couscous to a large bowl and fluff with a fork. Add chickpeas, red peppers, scallions, and carrots to the bowl and let cool.

Vinaigrette: Finely chop the mint leaves with the vinegar, garlic, mustard and sugar in a food processor pulsing until just combined. Turn on food processor and drizzle in olive oil. Process until well blended. (This can be done by hand by chopping mint and mincing garlic, then mixing in mustard and sugar. Then whisk in olive oil.)

Pour vinaigrette over salad and toss well. Gently mix in feta cheese. Season to taste with salt and freshly ground black pepper. Serve on lettuce leaves if desired.