Lunch-Box

Couscous Garbanzo Salad
From Cooking Light Magazine June 2007

I made this a few times a month and play around with the ingredients. Kalamata olives, feta cheese, or a variety of fresh herbs can be added to change up the taste. I leave out the red pepper flakes. It packs well and keeps all week for a healthy lunch.

Ingredients

1 cup organic vegetable broth (such as Swanson Certified Organic)
1 cup uncooked couscous
2 cups chopped seeded tomato (about 2 medium)
1 cup diced cucumber (about 1)
1 cup thinly sliced green onions (about 6)
1/2 cup grated carrot (1 medium)
1/2 cup diced red bell pepper
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
2 tablespoons extravirgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh oregano
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper

Preparation

Bring broth to a boil in a medium saucepan, and gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Place couscous in a large bowl, and cool completely. Fluff with a fork. Stir in tomato, cucumber, and next 4 ingredients (through chickpeas); toss well. Combine oil and the remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to couscous mixture just before serving; toss gently.

10 servings (serving size: about 3/4 cup)