Warm Sun-Dried Tomato Couscous Salad
1 cup whole wheat couscous, dry and uncooked
1 cup vegetable broth
1 clove garlic, minced
2 teaspoons olive oil
1/3-1/4 cup chopped sun-dried tomatoes
1/2 of a 14-oz can of chickpeas
1/4 cup chopped green olives
2 tablespoons lemon juice
liberal amounts of dried basil
liberal amounts of dried parsley
salt to taste
Place the broth, garlic, and olive oil in a saucepan until it boils. Add the couscous; remove from heat and cover for 5 mins.
After the 5 mins, fluff the couscous with a fork; add remaining ingredients and stir.
I was surprised by how easy and good this was. I'm sure it would be just as good with black olives and even better with fresh basil & parsley. Add extra tomatoes and olives if you want; you may have to reduce the amount of lemon juice (I just splashed it in, didn't measure.)
Tastes best warm.