Couscous Salad with Chickpeas

• 6 tablespoons organic vegetable broth (such as Swanson Certified Organic)
• 6 tablespoons water
• 3/4 cup uncooked couscous
• 3/4 cup canned chickpeas (garbanzo beans), rinsed and drained
• 1/3 cup chopped seeded plum tomato
• 6 tablespoons (1 1/2 ounces) feta cheese, crumbled
• 2 tablespoons chopped pitted kalamata olives
• 2 tablespoons minced red onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon extravirgin olive oil 
• 1/8 teaspoon salt
• Dash of freshly ground black pepper 

Bring vegetable broth and 6 tablespoons water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand for 10 minutes. Fluff with a fork.

Combine cooked couscous and remaining ingredients in a large bowl.

Serves 6 (2/3 c.); 181 calories.

VERDICT:  My rendition of this was a little light on tomatoes, since I doubled the recipe and one of my tomatoes had developed a little bouffant of mold, but the salad was perfectly fine, and it used up all kinds of stuff I had in the refrigerator.  Keep.