Couscous Salad

• 6 tablespoons organic vegetable broth (such as Swanson Certified Organic)
• 6 tablespoons water
• 3/4 cup uncooked couscous
• 3/4 cup canned chickpeas (garbanzo beans), rinsed and drained $
• 1/3 cup chopped seeded plum tomato $
• 6 tablespoons (1 1/2 ounces) feta cheese, crumbled
• 2 tablespoons chopped pitted kalamata olives
• 2 tablespoons minced red onion $
• 2 tablespoons chopped fresh parsley $
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon extravirgin olive oil $
• 1/8 teaspoon salt $
• Dash of freshly ground black pepper

1. Preparation
2. Bring vegetable broth and 6 tablespoons water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand for 10 minutes. Fluff with a fork.
3. Combine cooked couscous and remaining ingredients in a large bowl.

vegetable broth, water, couscous, chickpeas, tomato , feta cheese, olives, red onion, parsley , red wine vinegar, lemon juice, extravirgin olive oil , salt , ground black pepper

Taken from www.epicurious.com/recipes/member/views/couscous-salad-52476251 (may not work)