Couscous-and-Garbanzo Salad

Southern Living
Makes 6 to 8 servings


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1 (14 1/2-oz.) can chicken broth
1 cup uncooked couscous
1 (15-oz.) can garbanzo beans, rinsed and drained
4 green onion tops, sliced
3 carrots, shredded
1 red bell pepper, seeded and diced
1/2 cup pitted kalamata olives, coarsely chopped
Shredded lettuce or cabbage
1 (4-oz.) package crumbled feta cheese (optional)


Prep: 25 Minutes
Cook: 2 Minutes
Stand: 10 Minutes

1. Bring chicken broth to a boil in a saucepan; add 1 cup couscous, cover, and remove from heat. Let stand 10 minutes.

2. Toss together couscous, beans, and next 4 ingredients in a large bowl. Drizzle with Mint Vinaigrette, gently tossing to coat. Cover and chill until ready to serve. Serve over shredded lettuce, and, if desired, sprinkle with feta just before serving.

Created date

June 2006