2 Cup garbanzo beans, rinsed and drained
1/4 red onion, diced
1/2 cup fresh parsley, minced
1/4 cup kalamata olives, pitted, sliced
1/4 cup Turkish apricots, slivered
3 T organic extra virgin olive oil or flax seed oil
2 Cups couscous, cooked, drained well
1 Cup garbanzo beans
1/2 red bell pepper, minced
1/8 cup craisins or raisins
1/4 cup slivered almonds (can also add toasted and chopped, if you prefer)
1/4 cup kalamata olives, pitted, sliced
1/8 cup fresh cilantro, chopped
2 green onions, minced
Dressing
1 T organic extra virgin olive oil, or flax seed oil
3 T Barengo Gourmet Red Wine Vinegar
1 T honey
1 T orange juice concentrate
1 T Dijon mustard
1tsp crushed garlic
1 Tsp each: sea salt and pepper
While couscous is cooking (prepare according to the package details): In a small bowl, mix together all the dressing ingredients and set aside. Combine the salad ingredients and then pour the dressing over and toss.
Prep time: 10 minutes