Couscous-Garbanzo Salad - cooking recipe

Ingredients

1 cup chicken or 1 cup vegetable broth
1 cup uncooked whole wheat couscous
2 cups chopped seeded tomatoes (about 2 medium)
1 cup diced cucumber (about 1)
1 cup thinly sliced green onion (about 6)
1/2 cup grated carrot (1 medium)
1/2 cup red bell pepper
1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans)
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh oregano or 1 teaspoon dried oregano
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper flakes

Preparation

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.
Stir in tomato, cucumber, and next 4 ingredients (through chickpeas); toss well.
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.