#1 Cook couscous according to package directions, using vegetable broth as your liquid. Fluff couscous with a fork and let cool slightly #2 Once cooled, add sun-dried tomatoes, chickpeas, feta, scallions, and basil. Stir to combine #3 In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour dressing over salad and toss to combine. Serve at room temperature or chilled. Enjoy!