Couscous Salad With Chickpeas And Tomatoes - cooking recipe

Ingredients

3/4 cup vegetable broth
3/4 cup couscous, uncooked
3/4 cup canned chick-peas, rinsed and drained
1/3 cup plum tomato, seeded chopped
6 tablespoons feta cheese, crumbled
2 tablespoons kalamata olives, chopped
2 tablespoons red onions, minced
2 tablespoons fresh parsley, chopped
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1/8 teaspoon salt
1 dash fresh ground black pepper

Preparation

Bring vegetable broth to a boil in a medium saucepan; gradually stir in couscous.
Remove from heat; cover and let stand for 10 minutes.
Fluff with a fork.
Combine cooked couscous and remaining ingredients in a large bowl.