Greek Couscous

• 1/4 cup chicken broth
• 1/2 cup water
• 1 teaspoon minced garlic
• 1/2 cup pearl (Israeli) couscous
• 1/4 cup chopped sun-dried tomatoes
• 1/4 cup sliced Kalamata olives
• 2 tablespoons crumbled feta cheese
• 1 cup canned garbanzo beans, rinsed and drained
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 tablespoon white wine vinegar
• 1 1/2 teaspoons lemon juice

1. Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. Allow the couscous to cool to warm temperature.
2. In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.

chicken broth, water, garlic, pearl, tomatoes, olives, feta cheese, garbanzo beans, oregano, ground black pepper, white wine vinegar, lemon juice

Taken from www.allrecipes.com/recipe/218225/greek-couscous/ (may not work)