Greek Couscous Salad

Ingredients

• 0.5 cup water
• 0.25 cup chicken broth
• 1 teaspoon minced garlic
• 0.5 cup pearl (Israeli) couscous
• 1 cup canned garbanzo beans, rinsed and drained
• 0.25 cup chopped sun-dried tomatoes
• 0.25 cup sliced Kalamata olives
• 2 tablespoons crumbled feta cheese
• 1 tablespoon white wine vinegar
• 1.5 teaspoons lemon juice
• 1 teaspoon dried oregano
• 0.5 teaspoon ground black pepper

Steps

1. 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.
2. Lightly toss couscous, chickpeas, sun-dried tomatoes, olives, and feta cheese in a large serving bowl.
3. 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.