Moroccan Salad

• 1 teaspoon garlic, minced and divided
• 4 tablespoons lemon juice, divided
• 2 12 cups vegetable broth
• 1 12 cups couscous
• 1 cup garbanzo beans
• 1 cup kidney bean
• 12 cup parsley, chopped
• snow peas, cooked crisp tender
• 4 green onions, sliced
• 12 cup peanuts
• 12 cup dried cranberries
• 2 tablespoons olive oil
• 1 dash hot pepper sauce

1. In a pot coated with nonstick cooking spray, saute 1/2 tsp garlic and add 1 tablespoon lemon juice and vegetable broth.
2. Bring to a boil and add couscous, then cover the pot and remove from the heat.
3. Let sit for 5 minutes and then fluff with a fork, add parsley and set aside.
4. When cool, add snow peas, kidney beans, garbanzo beans, green onions, peanuts and cranberries.
5. For dressing, mix together remaining 1/2 tsp minced garlic and 3 Tbsp lemon juice, olive oil and hot sauce.
6. Toss the dressing with the couscous mixture.

garlic, lemon juice, vegetable broth, couscous, garbanzo beans, kidney bean, parsley, snow peas, green onions, peanuts, cranberries, olive oil, pepper sauce

Taken from www.food.com/recipe/moroccan-salad-415988 (may not work)