Greek Couscous Salad
Ingredients
½ cup water
¼ cup chicken broth
1 teaspoon minced garlic
½ cup pearl (Israeli) couscous
1 cup canned chickpeas (garbanzo beans), rinsed and drained
¼ cup chopped sun-dried tomatoes
¼ cup sliced Kalamata olives
2 tablespoons crumbled feta cheese
1 tablespoon white wine vinegar
1 ½ teaspoons lemon juice
1 teaspoon dried oregano
½ teaspoon ground black pepper
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Directions
Pour water and chicken broth into a saucepan; stir in the garlic and bring to a boil. Stir in pearl couscous, cover the pan, and remove from heat. Allow couscous to stand until water has been absorbed, about 5 minutes; fluff with a fork. Allow couscous to cool to warm temperature.
Lightly toss couscous, chickpeas, sun-dried tomatoes, olives, and feta cheese in a large serving bowl.
To make the dressing: Mix white wine vinegar, lemon juice, oregano, and black pepper in a small bowl until well combined. Pour over couscous mixture; toss again to serve.
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