Couscous-Garbanzo Salad

Prep Time: 15 Minutes

Cook Time: 0 Minutes

Ready In: 15 Minutes

Servings: 10

Easy, fresh and delicious! This came from my June 2007 issue of Cooking Light, and I don't want to lose this recipe. It is filled with fresh veggies and dressed with a light olive oil and red wine vinegar dressing.

Ingredients:

1 cup chicken or 1 cup vegetable broth

1 cup uncooked whole wheat couscous

2 cups chopped seeded tomatoes (about 2 medium)

1 cup diced cucumber (about 1)

1 cup thinly sliced green onion (about 6)

1/2 cup grated carrot (1 medium)

1/2 cup red bell pepper

1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans)

2 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

2 teaspoons chopped fresh oregano or 1 teaspoon dried oregano

1 teaspoon minced garlic

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/4 teaspoon crushed red pepper flakes

Directions:

1. Bring broth to a boil in medium saucepan, and gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Place couscous in a large bowl, and cool completely. Fluff with a fork.
2. Stir in tomato, cucumber, and next 4 ingredients (through chickpeas); toss well.
3. Combine oil and the remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to couscous mixture just before serving; toss gently.

By RecipeOfHealth.com