2 1/4 cups of vegetable broth, canned or homemade
one 10 oz. box of couscous
1 cup sliced green onions including tops
1 cup diced seeded plum tomatoes (may use canned if you're hurried)
1/3 cup thinly sliced fresh basil
1 cup sliced ripe olives (drained)
1 10 oz. can garbanzo beans drained and rinsed
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 teaspoon dried crushed red pepper
salt and pepper to taste
1/3 cup toasted pine nuts
Bring the broth to a boil in a medium saucepan. Add the box of couscous. Remove pan from heat. Cover. Let stand 5 min.. Transfer to a large bowl and fluff with a fork. Cool. Add the rest of the ingredients. Mix the dressing ingredients together and pour over salad. Chill. May be made one day ahead. Before serving add the toasted pine nuts. To toast, place pine nuts in a small sauce pan and set over low heat. Do not use any oil in the pan, they are oily enough by themselves. In 5 min. stir them around. They are done when you can just begin to smell them. Toasting really brings out the pine nut flavor, but be careful not to burn them.
This salad is best at room temperature, not too cold. So, take it out of the frig well in advance of serving. Enjoy!