This hearty Greek couscous salad uses Israeli couscous. So delicious!

Ingredient :

• ½ cup water

• ¼ cup chicken broth

• 1 teaspoon minced garlic

• ½ cup pearl (Israeli) couscous

• 1 cup canned chickpeas (garbanzo beans), rinsed and drained

• ¼ cup chopped sun-dried tomatoes

• ¼ cup sliced Kalamata olives

• 2 tablespoons crumbled feta cheese

• 1 tablespoon white wine vinegar

• 1 ½ teaspoons lemon juice

• 1 teaspoon dried oregano

• ½ teaspoon ground black pepper

Directions :

1. Pour water and chicken broth into a saucepan; stir in the garlic and bring to a boil. Stir in pearl couscous, cover the pan, and remove from heat. Allow couscous to stand until water has been absorbed, about 5 minutes; fluff with a fork. Allow couscous to cool to warm temperature.

2. Lightly toss couscous, chickpeas, sun-dried tomatoes, olives, and feta cheese in a large serving bowl.

3. To make the dressing: Mix white wine vinegar, lemon juice, oregano, and black pepper in a small bowl until well combined. Pour over couscous mixture; toss again to serve.