Chickpea and couscous salad

• 2 T tahini
• 1 lemon with zest
• 1 small clove garlic, chopped
• 2 T vegetable stock
• 1/2 cup dry couscous
• 1/2 cucumber
• 1 tomato
• 3 – 4 sun-dried tomatoes
• 1 can chick peas
• 1 scallion
• 2 T red onion
• 1 ounce goat cheese
• parsley
• Salt and pepper

Whisk the tahini, lemon juice, zest, garlic and vegetable stock until smooth and set aside.  Cook couscous according to package directions with sun-dried tomatoes to soften them.  Let cool.  Add chick peas, cucumber, tomato, scallion, red onion, parsley and goat cheese, then add dressing and salt and pepper to taste.  Serves 2 – 3.