Israeli Couscous and Chickpea Salad

You can find a whole-wheat version of the spherical couscous marketed as Israeli couscous in some whole foods and Middle Eastern markets.

Ingredients

• 1 cup Israeli couscous, preferably whole-wheat
• 2 tablespoons extra virgin olive oil
• ½ cup finely chopped cilantro
• 2 tablespoons chopped chives
• 1 ounce feta, diced
• 2 tablespoons pine nuts, lightly toasted
• 1 can chickpeas, drained and rinsed
• ½ red pepper, cut in thin 2-inch slices
• 2 tablespoons fresh lemon juice
• 1 teaspoon cumin seeds, lightly toasted and ground
• Salt to taste
• ¼ cup plain low-fat yogurt (or use half olive oil)
• ½ teaspoon Aleppo pepper or mild chili powder (more to taste)

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    583 calories; 19 grams fat; 3 grams saturated fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 81 grams carbohydrates; 13 grams dietary fiber; 8 grams sugars; 21 grams protein; 9 milligrams cholesterol; 474 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 to 4 generous servings.

Preparation

1. Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
2. Transfer the couscous to a bowl and add the cilantro, chives, feta, pine nuts, chickpeas and red pepper.
3. In a small bowl or measuring cup, mix together the lemon juice, salt, cumin, remaining olive oil, yogurt and Aleppo pepper or chili powder. Toss with the couscous mixture. Refrigerate in a bowl or in containers until ready to take to work or eat.

• Advance preparation: This will keep for 4 days in the refrigerator.

30 minutes