Greek Couscous

¼ cup chicken broth

½ cup water

1 teaspoon minced garlic

½ cup pearl (Israeli) couscous

¼ cup chopped sun-dried tomatoes

¼ cup sliced Kalamata olives

2 tablespoons crumbled feta cheese

1 cup canned garbanzo beans, rinsed and drained

1 teaspoon dried oregano

½ teaspoon ground black pepper

1 tablespoon white wine vinegar

1 ½ teaspoons lemon juice

Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. Allow the couscous to cool to warm temperature.

In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.