Name: Couscous-Garbanzo Salad
Yield: 10 servings (serving size: about 3/4 cup)
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); ½ cup grated carrot (1 medium); ½ 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; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; ¼ teaspoon crushed red pepper

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.

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Couscous-Garbanzo Salad

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