COUSCOUS VEGGIE SALAD

By Madelyn Knowles • Photography by Brian W. McDonald

1 cup uncooked couscous
1 cup coarsely chopped unpeeled cucumbers
1 cup shredded carrots
1/2 cup chopped fresh green onions
1/4 cup chopped fresh parsley
1 (15-ounce) can garbanzo beans, drained

Cook couscous according to package instructions. Cool, uncovered, for 20 minutes. In a large bowl, combine couscous with remaining ingredients, tossing gently. Add dressing, stirring well. Refrigerate for at least 1 hour prior to serving.

For dressing:

1/4 cup olive oil
1/4 cup white wine vinegar
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients in a blender.