Servings: 8

Ingredients:

1 1/3 cups water

2/3 cup uncooked couscous

1 can (15 ounces) garbanzo beans, rinsed and drained

1 medium tomato, diced

1 medium cucumber, peeled, seeded, and diced

1/3 cup chopped purple onion

2 tablespoons minced fresh parsley

Dressing:

1/4 cup red or white wine vinegar

1 tablespoon olive oil (optional)

1 teaspoon dried oregano

18 teaspoon ground black pepper

Instructions:

1. To cook the couscous, place the water in a 1-quart pot, and bring to a boil over high heat. Stir in the couscous, cover, and remove the pot from the heat. Let sit for 5 minutes, or until the water is absorbed. Uncover the pot, and set aside to cool.

2. Place the couscous, garbanzo beans, tomato, cucumber, onion, and parsley in a large bowl, and toss to mix well.

3. Combine the dressing ingredients in a small bowl, and stir to mix. Pour the dressing over the couscous mixture, and toss to mix well.

4. Cover the salad and chill for at least 2 hours or overnight before serving.