Quick and easy to make, this salad keeps well and tastes best at room temperature--all of which make for an ideal weekday lunch. Pack it with cut-up fresh pineapple and biscotti.
Cooking Light JANUARY 2007
Bring vegetable broth and 6 tablespoons water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand for 10 minutes. Fluff with a fork.
Combine cooked couscous and remaining ingredients in a large bowl.
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Couscous Salad with Chickpeas and Tomatoes recipe
