Couscous Salad with Chickpeas

• 1 cup uncooked whole-wheat couscous
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1/8 teaspoon ground cinnamon
• 1 cup boiling water
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 1/2 teaspoons minced garlic
• Dash of sugar
• 1/3 cup chopped fresh mint
• 1/4 cup thinly sliced green onions
• 1/8 teaspoon smoked paprika
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 large ripe tomato, chopped
• 3/4 cup (3 ounces) crumbled feta cheese

Place couscous, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon in a bowl. Stir in boiling water; cover and let stand 10 minutes. Fluff with a fork.

Combine oil, juice, garlic, and sugar.

Add oil mixture, remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, mint, and next 4 ingredients (through tomato). Sprinkle with cheese.