Couscous-Garbanzo Salad

By erda45

Cooking Light

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

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.