Couscous Salad With Chickpeas And Tomatoes

• 3/4 cup vegetable broth
• 3/4 cup couscous, uncooked
• 3/4 cup canned chick-peas, rinsed and drained
• 1/3 cup plum tomato, seeded chopped
• 6 tablespoons feta cheese, crumbled
• 2 tablespoons kalamata olives, chopped
• 2 tablespoons red onions, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1/8 teaspoon salt
• 1 dash fresh ground black pepper

1. Bring vegetable broth to a boil in a medium saucepan; gradually stir in couscous.
2. Remove from heat; cover and let stand for 10 minutes.
3. Fluff with a fork.
4. Combine cooked couscous and remaining ingredients in a large bowl.

vegetable broth, couscous, chickpeas, tomato, feta cheese, kalamata olives, red onions, fresh parsley, red wine vinegar, lemon juice, extra virgin olive oil, salt, fresh ground black pepper

Taken from www.food.com/recipe/couscous-salad-with-chickpeas-and-tomatoes-225342 (may not work)