I'm a big fan of tabbouleh, whether it's made with bulgur, which is traditional, or couscous, as it is in "Garden Variety Couscous Tabbouleh", (page 87). I especially love the variation which includes chickpeas, as this recipe does. Along with the grain and beans, it has all the regular veggies, including tomato, green onions, cucumber, and parsley. What was new and delicious was red bell pepper. The dressing was supposed to be made using ¼ cup olive oil combined with fresh lemon juice and a pinch of cayenne. I used about 1/3 cup of light vegetable broth instead of the oil with good results. If you can get it, use whole wheat couscous to keep this dish not only oil free (with my suggested modification), but closer to whole grain as well.