Serve this chickpea and couscous recipe for a light vegetarian lunch or a picnic-perfect side dish. An easy homemade Yogurt-Mint Salad Dressing makes this couscous salad creamy and refreshing all at once.
In medium saucepan combine broth, bulgur, cumin, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until the bulgur is nearly tender. Remove from heat. Stir in couscous. Cover and let stand for 5 minutes. Using a fork, fluff the grain mixture. Transfer to a large bowl; cool slightly. Stir in the garbanzo beans. Cover and chill for 2 to 24 hours or until completely chilled.
Meanwhile, prepare the Yogurt-Mint Salad Dressing.
To serve, arrange the spinach on a large serving platter or in individual bowls. Spoon the grain mixture on top of the spinach. Top with apple and onion. Drizzle dressing evenly over the salad.
Yogurt-Mint Salad Dressing
In a small bowl stir together yogurt, salad dressing, mint, and pepper. Serve immediately or cover and store in refrigerator for up to 1 week. Stir just before serving.