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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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