Greek Couscous Salad

Ingredients

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

Instructions

1. 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. 2

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

3. 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.