Couscous salad/side dish

1 cup cooked cous cous
1 cup diced tomatoes
1 cup diced cucumber
1 cup chopped fresh parsley
1 cup chickpeas
1/2 cup olive oil
3/4 cup lemon juice
1/2 t. garlic powder
1 t. dry mint
1/4 t. pepper
1 t. salt

Follow package instructions for cooking the cous cous.  Fluff with a fork and
allow to cool.  Add vegetables and dressing and stir to combine.

Uncooked cous cous will approximately double in volume once it's cooked, so one
box will probably be enough - depending on how many people are coming.  One
recipe will make about 10 servings (if served as a side dish).