Couscous Salad

• 1 cup couscous
• 1 cup beef broth or 1 cup chicken broth or 1 cup water
• 1 (8 ounce) can chickpeas, drained and rinsed
• 1 tomatoes, seeded and diced
• 1 red bell pepper, roasted and peeled
• 1 (4 ounce) can corn niblets, drained
• 14 cup olive oil
• 14 cup lemon juice
• 1 teaspoon dried oregano

1. In a medium-sized bowl, combine couscous and chickpeas.
2. In a saucepan, bring broth to a boil and pour over couscous and chickpeas.
3. Cover and let stand 5 minutes.
4. Remove cover and fluff with a fork.
5. (This is important to do or the couscous will harden into a lump).
6. Add tomato, pepper and corn and stir to combine.
7. In a small bowl, combine oil, lemon juice and oregano and whisk vigorously to combine.
8. Pour dressing over couscous mixture and stir to coat.

couscous, beef broth, chickpeas, tomatoes, red bell pepper, corn niblets, olive oil, lemon juice, oregano

Taken from www.food.com/recipe/couscous-salad-336722 (may not work)