Instructions: Bring 1 cup of the vegetable stock to a boil. Place couscous in a large bowl, then pour the stock over it, toss and let stand. Bring the remainder of stock to a brief simmer, add the drained garbanzo beans, thyme, and vinegar dressing. Add the tomatoes, scallions, cucumber and basil to the bowl of couscous. Toss lightly and then add the remainder of the stock mixture. Toss, cover and refrigerate a few hours before serving.

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