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

How to Make It

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.

Ratings & Reviews

CookingLady's Review

August 23, 2011
Delicious! I used a box of parmesan couscous because I didn't have plain on hand. Because of this change, I eliminated the salt. I also skipped the carrots because I was tired of chopping vegetables. I used less onion and half the red pepper because my kids don't want to much heat. Great summer dish!