Minty Orzo Lentil and Feta Salad

Ingredients

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• ½ cup water
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• ¼ cup chicken broth
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• 1 teaspoon minced garlic
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• ½ cup pearl (Israeli) couscous
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• 1 cup canned chickpeas (garbanzo beans), rinsed and drained
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• ¼ cup chopped sun-dried tomatoes
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• ¼ cup sliced Kalamata olives
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• 2 tablespoons crumbled feta cheese
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• 1 tablespoon white wine vinegar
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• 1 ½ teaspoons lemon juice
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• 1 teaspoon dried oregano
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• ½ teaspoon ground black pepper
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Instructions

1. 1
   Pour water and chicken broth into a saucepan; stir in the garlic and bring to a boil. Stir in pearl couscous, cover the pan, and remove from heat. Allow couscous to stand until water has been absorbed, about 5 minutes; fluff with a fork. Allow couscous to cool to warm temperature.
2. 2
   Lightly toss couscous, chickpeas, sun-dried tomatoes, olives, and feta cheese in a large serving bowl.
3. 3
   To make the dressing: Mix white wine vinegar, lemon juice, oregano, and black pepper in a small bowl until well combined. Pour over couscous mixture; toss again to serve.