Ingredients
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
Preparation
Preparation
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. Combine cooked couscous and remaining ingredients in a large bowl.
