Couscous-Garbanzo Salad

• 1 cup chicken or 1 cup vegetable broth
• 1 cup uncooked whole wheat couscous
• 2 cups chopped seeded tomatoes (about 2 medium)
• 1 cup diced cucumber (about 1)
• 1 cup thinly sliced green onion (about 6)
• 1/2 cup grated carrot (1 medium)
• 1/2 cup red bell pepper
• 1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 2 teaspoons chopped fresh oregano or 1 teaspoon dried oregano
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon crushed red pepper flakes

1. Bring broth to a boil in medium saucepan, and gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Place couscous in a large bowl, and cool completely. Fluff with a fork.
2. Stir in tomato, cucumber, and next 4 ingredients (through chickpeas); toss well.
3. Combine oil and the remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to couscous mixture just before serving; toss gently.

chicken, whole wheat couscous, tomatoes, cucumber, green onion, carrot, red bell pepper, chickpeas, extra virgin olive oil, red wine vinegar, lemon juice, fresh oregano, garlic, salt, fresh ground black pepper, red pepper

Taken from www.food.com/recipe/couscous-garbanzo-salad-371885 (may not work)