Couscous Salad with Chickpeas and Tomatoes
Lets get mediterranean with this quick and easy salad that keeps well and tastes best at room temperature. Pack 3/4’s cup of couscous with hummus & pita and 1 cup of fresh grapes!
- Bring vegetable broth and 6 tablespoons water 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.