Couscous Salad

Ingredients

Quantity	Unit	Name	Link	Alternatives
1	cup	low-sodium vegetable broth
2	teaspoons	ground cumin
¾	cup	couscous, uncooked
1	cup	garbanzo beans, cooked or canned
1	packed cup	baby spinach leaves, chopped
¼	cup	raisins
¼	cup	extra-virgin olive oil
salt		to taste
4	medium	bell peppers (optional)

Instructions

1. Combine vegetable broth and cumin in a small saucepan. Cover and bring to a boil.
2. Remove from heat and add couscous. Cover with lid until all liquid is absorbed, about 5 minutes. Remove lid and allow to cool.
3. Rinse garbanzo beans in cold water.
4. In a medium sized bowl add garbanzo beans, raisins, spinach, and couscous. Mix. Add oil and mix well. Season with salt to taste. Serve as a salad, or follow additional steps.
5. Optional: Preheat oven to 350°F. Take four medium bell peppers (any color) and evenly slice the top off. Remove all seeds inside. If the bell pepper cannot stand upright, gently slice the bottom evenly, being careful not to create any holes that the stuffing could fall through.
6. Stuff with filling and place in a 9x9 baking dish. Add about ½ inch of water to the bottom of the dish. Cook until stuffing is warm and bell pepper is softened (about 25-30 minutes).

Prep Time: 15-45 minutes
Serving Size: 4 servings