Couscous Salad

A quick little couscous salad that I threw together for myself and my DH. Served it as an accompaniment to chicken.

• Ready In: 15 mins
• Serves: 4
• Yields: 4 cups

Ingredients

• 1  cup couscous
• 1  cup beef broth or 1  cup chicken broth or 1  cup water
• 1 (8 ounce) can chickpeas, drained and rinsed
• 1  tomatoes, seeded and diced
• 1  red bell pepper, roasted and peeled
• 1 (4 ounce) can  corn niblets, drained
• 1⁄4 cup olive oil
• 1⁄4 cup lemon juice
• 1  teaspoon dried oregano

Directions

1. In a medium-sized bowl, combine couscous and chickpeas.
2. In a saucepan, bring broth to a boil and pour over couscous and chickpeas.
3. Cover and let stand 5 minutes.
4. Remove cover and fluff with a fork. (This is important to do or the couscous will harden into a lump).
5. Add tomato, pepper and corn and stir to combine.
6. In a small bowl, combine oil, lemon juice and oregano and whisk vigorously to combine.
7. Pour dressing over couscous mixture and stir to coat.