Couscous Salad

Couscous Salad

1 C. pearl (Israeli) couscous

2 C. vegetable broth

1 clove garlic

Salt & pepper

1 C. cherry tomatoes, cut into fourths

1/2 cucumber, peeled & diced

1 C. cooked chickpeas (drained & rinsed if canned)

Juice of 1 lime

2 Tbsp. olive oil

1. Cook couscous with garlic, salt, pepper and broth until liquid is absorbed (about 10 minutes). Add remaining ingredients and mix well, serve warm or cold.

-Serves about 6 as a side dish.