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Couscous and Lamb Salad

2 c Canned unsalted chicken broth
2 Garlic cloves; minced
1 c Couscous
1 cn (15-ounce) garbanzo beans (chick peas); rinsed, drained
1 Green bell pepper; chopped
1/4 c Dried currants
1 lg Green onion; sliced
3 tb Chopped fresh cilantro
3 tb Chopped fresh oregano
2 tb Olive oil
2 tb Red wine vinegar
1/2 lb Cold cooked leg of lamb; thinly sliced
2 Tomatoes; cut into wedges
1/2 c Crumbled feta cheese
Additional fresh cilantro sprigs


Bring broth and 1 garlic clove to boil in heavy medium saucepan. Remove from heat; stir in couscous. Cover and let stand 5 minutes. Transfer to large bowl and fluff with fork. Cool.


Add garbanzo beans, bell pepper, currants, green onion, cilantro and 2 tablespoons oregano to couscous in bowl. Season with salt and pepper and toss well. Stir olive oil, vinegar, remaining garlic clove and remaining 1 tablespoon oregano in small bowl. Season dressing to taste with salt and pepper.


Divide couscous among plates. Arrange lamb and tomato wedges on plates around couscous. Drizzle lamb and tomatoes with dressing. Sprinkle feta over couscous. Garnish with cilantro sprigs and serve.


4 Servings.


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