Total Time
Prep 15 mins
Cook 0 mins

Easy, fresh and delicious! This came from my June 2007 issue of Cooking Light, and I don't want to lose this recipe. It is filled with fresh veggies and dressed with a light olive oil and red wine vinegar dressing.

Ingredients Nutrition


  1. Bring broth to a boil in 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.
  2. Stir in tomato, cucumber, and next 4 ingredients (through chickpeas); toss well.
  3. 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.
Most Helpful

5 5

Wonderful couscous-garbanzo salad. It was great for our lunches. Full of veggies and healthy. Thanks TexasToast :) Made for All you can cook buffet

5 5

If you are looking for a healthy, refreshing side for a summer cookout or even a light lunch - this recipe is just the ticket! This recipe is very easy to make, but is packed with flavor. The red wine vinegar/olive oil dressing is scrumptious! I did omit the red peppers because the BF considers them to be poisonous, but, other than that, made as directed! Thanks for sharing, TexasToastR - this is a keeper! Made for PAC Fall 2009.