Serves 6.

• 1 can (13-3/4 ounces) vegetable broth
• 1 cup packaged couscous
• 1 can (10 ounces) chickpeas (garbanzo beans), drained
• 1 cup sliced green onions, including tops
• 1 cup (4 ounces) crumbled feta cheese
• 1 can (2-14 ounces) sliced ripe olives, drained
• 2/3 cup prepared Italian vinaigrette dressing
• Lettuce

In a medium saucepan, bring vegetable broth to a boil. Stir in couscous. remove pan from heat, cover and let stand 5 minutes. Transfer couscous to large bowl and fluff with fork. Let stand 5 minutes, then fluff again. Mix in chickpeas, onions, cheese and olives. Pour dressing over mixture and toss lightly with a fork. Serve on a bed of lettuce.

Steel Packaging Council. American Iron and Steel Institute.