You are here: Home » Recipes » Couscous and Garbanzo Bean Salad Couscous and Garbanzo Bean Salad Recipe by Serena Ball, RDKitchen Tested Yield 6 servings Prep 30 minutes Cook 15 minutes Whole-wheat couscous is a delicious, nutty whole grain that's easy to prepare. Serve this veggie-packed salad as a side to chicken or beef or a vegetarian main course. PrintEmail Ingredients 1 3/4 cups (14 ounces) fat-free, less-sodium chicken broth1/4 cup water1 1/3 cups whole-wheat couscous (7 1/2-ounce box)1/2 cup chopped dried dates5 tablespoons olive oil2/3 cup fresh lemon juice1 1/2 teaspoons cinnamon1/2 teaspoon salt Freshly ground black pepper1 cup roughly chopped red bell pepper1/2 cup minced red onion1 (15-ounce) can garbanzo beans, drained and rinsed1/2 cup shelled pistachio nuts, coarsely chopped1/3 cup finely chopped fresh mint Mint sprigs and lemon slices (optional) Instructions Combine chicken broth and water in a medium saucepan. Bring to a boil. Add couscous, cover, and remove from heat. Let stand 5 minutes. Stir in dates with a fork and replace lid for at least 3 minutes to soften dates. Whisk together olive oil, lemon juice, salt and pepper in a large serving bowl. Add couscous and toss to coat. Stir in red pepper, onion, beans, pistachios and mint. Garnish with mint sprigs and lemon, if using. Serve at room temperature. Recipe by Serena Ball.