This is a very hearty and nutritious salad that hold us well for leftovers. The whole wheat couscous and garbanzo beans add a nice boost of fiber and protein. Serves 6.
1.5 cups couscous (I prefer whole wheat)
1.5 cups chicken broth
1-8 oz can garbanzo beans, drained and rinsed
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
3 roma tomatoes, chopped
1/2 cup cucumbers, chopped
1/2 cup mint, chopped
2 scallions, chopped
1/2 cup parsley, chopped
1/4 cup olive oil
Juice of one lemon, or more to taste
Salt and pepper to taste
1/8 teaspoon cayenne pepper
Feta cheese (optional)
Bring broth to a boil in a saucepan. Add the couscous, turn off the heat, and let it sit, covered, for 5 minutes. Meanwhile chop all the vegetables and add to a bowl.
Once the couscous is cooked, add it to the bowl of vegetables. Toss with lemon, oil, salt and pepper. The longer it stands the better it tastes.