Couscous-Garbanzo Salad

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

Preparation

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.