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Couscous-Garbanzo Salad

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Ingredients

  • 1 cup vegetable broth
  • 1 cup uncooked couscous (preferably Israeli couscous)
  • 2 cups chopped seeded tomato (about 2 medium)
  • 1 cup diced cucumber (about 1)
  • 1 cup thinly sliced green onions (about 6)
  • 1/2 cup grated carrot (1 medium)
  • 1/2 cup diced red pepper
  • 1 (15 oz.) can chickpeas, drained
  • 2 tablespoons extravirgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1/4 teaspoon crushed red pepper

Details

Preparation

Step 1

1. Cook couscous with broth as directed on package.

2. Place couscous in a large bowl and cool completely. Fluff witha fork.

3. Stir in tomato, cucumber, green onion, carrot, red pepper and chickpeas; toss well.

4. Combine oil and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to couscous mixture just before serving; toss gently.

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