Couscous-Garbanzo Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 15.5 ounce chickpeas drained canned (garbanzo beans)
• 0.5 cup carrots grated (1 medium)
• 1 cup couscous uncooked
• 0.3 teaspoon pepper red crushed
• 1 cup cucumber diced ( 1)
• 2 tablespoons olive oil extravirgin
• 1 teaspoon garlic minced
• 1 cup green onions thinly sliced ( 6)
• 1 tablespoon juice of lemon fresh
• 2 teaspoons oregano fresh chopped
• 0.5 cup bell pepper diced red
• 2 tablespoons red wine vinegar 
• 0.5 teaspoon salt 
• 2 cups tomatoes seeded chopped ( 2 medium)
• 1 cup vegetable broth organic (such as Swanson Certified )

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Bring broth to a boil in a medium saucepan, and gradually stir in couscous.
2. Remove from heat; cover and let stand 5 minutes.
3. 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.
4. Combine oil and the remaining ingredients in a small bowl; stir with a whisk.
5. Add vinegar mixture to couscous mixture just before serving; toss gently.