Couscous/Garbanzo Salad

• 1 cup vegetable broth
• 1 cup couscous, uncooked
• 2 cups tomatoes (chopped and seeded, about 2 medium tomatoes)
• 1 cup cucumber, diced (about 1)
• 1 cup scallion, thinly sliced
• 1 carrot, grated (about 1/2 cup)
• 12 cup red bell pepper, diced
• 15 12 ounces garbanzo beans (1 can, drained)
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 2 teaspoons fresh oregano (chopped)
• 1 teaspoon garlic, minced
• 12 teaspoon salt
• 14 teaspoon black pepper, freshly ground
• 14 teaspoon red pepper flakes, crushed

1. Bring vegetable broth to a boil in a medium saucepan, and stir in couscous.
2. Remove from heat; cover and let stand for 5 minutes.
3. Fluff with fork and place in a large bowl to cool completely.
4. Stir in tomato, cucumber, scallions, carrot, red bell pepper, and garbanzo beans; toss well.
5. Combine oil, vinegar, lemon juice, oregano, garlic, salt, black pepper, and crushed red pepper flakes in a small bowl; stir with whisk.
6. Add dressing to couscous mixture just before serving.
7. Toss gently and serve.

vegetable broth, couscous, tomatoes, cucumber, scallion, carrot, red bell pepper, garbanzo beans, olive oil, red wine vinegar, lemon juice, fresh oregano, garlic, salt, black pepper, red pepper

Taken from www.food.com/recipe/couscous-garbanzo-salad-251114 (may not work)