Couscous Salad with Chickpeas and Tomatoes - Anna Jones, RD

Ingredients

• 6 tablespoons vegetable broth
• 6 tablespoons water
• 3/4 cup uncooked whole wheat couscous
• 3/4 cup canned chickpeas (garbanzo beans), rinsed and drained
• 1/2 pint grape tomatoes
• 1 red bell pepper
• ½ cup cucumber
• 6 tablespoons (1 1/2 ounces) feta cheese, crumbled
• 2 tablespoons chopped pitted kalamata olives
• 2 tablespoons minced red onion
• 2 tablespoons chopped fresh parsley
• 2 tablespoon red wine vinegar
• 2 tablespoon fresh lemon juice
• 2 tablespoon extra virgin olive oil
• 1/8 teaspoon salt
• Dash of freshly ground black pepper