Greek Couscous
A side dish or light main dish made with large pearls of Israeli couscous, garbanzo beans, feta cheese, sun-dried tomatoes, and Greek olives is ideal for a hot summer day.

Put the water and chicken broth in a saucepan, add the garlic, and bring to a boil.

Cover the pan, add the couscous, and turn off the heat.

Give the couscous about five minutes to stand before fluffing with a fork to ensure that all the water has been absorbed.

The couscous should be allowed to warm up.

Toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans in a sizable serving bowl.

In a small bowl, combine the oregano, black pepper, white wine vinegar, and lemon juice.

Pour the mixture over the prepared couscous.

Re-toss to serve.