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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Wonderful light salad from June 2007 Cooking Light. Ingredients:
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) |
1/2 cup red bell pepper, diced |
15 1/2 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 |
1/2 teaspoon salt |
1/4 teaspoon black pepper, freshly ground |
1/4 teaspoon red pepper flakes, crushed |
Directions:
1. Bring vegetable broth to a boil in a medium saucepan, and stir in couscous. Remove from heat; cover and let stand for 5 minutes. Fluff with fork and place in a large bowl to cool completely.
2. Stir in tomato, cucumber, scallions, carrot, red bell pepper, and garbanzo beans; toss well.
3. Combine oil, vinegar, lemon juice, oregano, garlic, salt, black pepper, and crushed red pepper flakes in a small bowl; stir with whisk.
4. Add dressing to couscous mixture just before serving. Toss gently and serve.
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