Ingredients
-
1
-
1
-
2
-
1
-
1
-
1/2
-
1/2
-
1
-
2
-
2
-
1
-
2
-
1
-
1/2
-
1/4
Directions
Couscous-Garbanzo Salad, Easy, fresh and delicious! This came from my June 2007 issue of Cooking Light, and I don’t want to lose this recipe It is filled with fresh veggies and dressed with a light olive oil and red wine vinegar dressing , Wonderful couscous-garbanzo salad It was great for our lunches Full of veggies and healthy Thanks TexasToast 🙂 Made for All you can cook buffet
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Steps
|
1
Done
|
Bring Broth to a Boil in 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. |
|
2
Done
|
Stir in Tomato, Cucumber, and Next 4 Ingredients (through Chickpeas); Toss Well. |
|
3
Done
|
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. |
