Couscous-Garbanzo Salad

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.

• Ready In: 15 mins
• Serves: 10

Ingredients

• 1  cup chicken or 1  cup vegetable broth
• 1  cup  uncooked  whole wheat couscous
• 2  cups  chopped seeded tomatoes (about 2 medium)
• 1  cup  diced cucumber (about 1)
• 1  cup  thinly sliced green onion (about 6)
• 1⁄2 cup  grated carrot (1 medium)
• 1⁄2 cup red bell pepper
• 1 (15 1/2ounce) can chickpeas, drained (garbanzo beans)
• 2  tablespoons extra virgin olive oil
• 2  tablespoons red wine vinegar
• 1  tablespoon fresh lemon juice
• 2  teaspoons  chopped fresh oregano or 1  teaspoon dried oregano
• 1  teaspoon  minced garlic
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 teaspoon crushed red pepper flakes

Directions

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.