Couscous-and-Garbanzo Salad

Ingredients

• 15 oz garbanzo beans rinsed drained canned
• 3  carrots shredded
• 14.5 oz chicken broth canned
• 1 cup couscous uncooked
• 4  green onion tops sliced
• 0.5 cup kalamata olives pitted coarsely chopped
• 8 servings lettuce shredded
• 8 servings mint vinaigrette 
• 1  bell pepper diced red seeded

Equipment

• bowl
• sauce pan

Directions

1. Bring chicken broth to a boil in a saucepan; add 1 cup couscous, cover, and remove from heat.
2. Let stand 10 minutes.
3. Toss together couscous, beans, and next 4 ingredients in a large bowl.
4. Drizzle with Mint Vinaigrette, gently tossing to coat. Cover and chill until ready to serve.
5. Serve over shredded lettuce, and, if desired, sprinkle with feta just before serving.