Couscous Salad

• 1
  
  cup couscous
  
• 1
  
  1 cup chicken broth or 1 cup water
  
• 1
  
  (8 ounce) can chickpeas, drained and rinsed
  
• 1
  
  tomatoes, seeded and diced
  
• 1
  
  red bell pepper, roasted and peeled
  
• 1
  
  (4 ounce) can corn niblets, drained
  
• ¹⁄₄
  
  cup olive oil
  
• ¹⁄₄
  
  cup lemon juice
  
• 1
  
  teaspoon dried oregano
  

directions

• In a medium-sized bowl, combine couscous and chickpeas.
• In a saucepan, bring broth to a boil and pour over couscous and chickpeas.
• Cover and let stand 5 minutes.
• Remove cover and fluff with a fork. (This is important to do or the couscous will harden into a lump).
• Add tomato, pepper and corn and stir to combine.
• In a small bowl, combine oil, lemon juice and oregano and whisk vigorously to combine.
• Pour dressing over couscous mixture and stir to coat.