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Couscous-Garbanzo Salad

Yield 10 servings (serving size: about 3/4 cup)
"This delicious salad is a great side dish for grilled fish or chicken. Or you can add some sliced hard-boiled eggs for a vegetarian main dish." --Trisha Kruse, Eagle, ID

Ingredients

  • 1 cup organic vegetable broth (such as Swanson Certified Organic)
  • 1 cup uncooked 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 bell pepper
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), 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 freshly ground black pepper
  • 1/4 teaspoon crushed red pepper

Nutrition Information

  • calories 132
  • caloriesfromfat 24 %
  • fat 3.5 g
  • satfat 0.4 g
  • monofat 2.2 g
  • polyfat 0.7 g
  • protein 4 g
  • carbohydrate 21.4 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 246 mg
  • calcium 29 mg

How to Make It

  1. Bring broth to a boil in a 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. Stir in tomato, cucumber, and next 4 ingredients (through chickpeas); toss well. 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.