ISRAELI COUSCOUS AND CHICKPEA SALAD RECIPE – NYT COOKING
Provided by: Martha Rose Shulman
Total time: 30 minutes
Yield: 3 to 4 generous servings.
|1 cup Israeli couscous, preferably whole-wheat|
|2 tablespoons extra virgin olive oil|
|1/2 cup finely chopped cilantro|
|2 tablespoons chopped chives|
|1 ounce feta, diced|
|2 tablespoons pine nuts, lightly toasted|
|1 can chickpeas, drained and rinsed|
|1/2 red pepper, cut in thin 2-inch slices|
|2 tablespoons fresh lemon juice|
|1 teaspoon cumin seeds, lightly toasted and ground|
|Salt to taste|
|1/4 cup plain low-fat yogurt (or use half olive oil)|
|1/2 teaspoon Aleppo pepper or mild chili powder (more to taste)|
- 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.
- Transfer the couscous to a bowl and add the cilantro, chives, feta, pine nuts, chickpeas and red pepper.
- 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.
@context http//schema.org, Calories 437, UnsaturatedFatContent 10 grams, CarbohydrateContent 61 grams, FatContent 15 grams, FiberContent 10 grams, ProteinContent 16 grams, SaturatedFatContent 3 grams, SodiumContent 486 milligrams, SugarContent 7 grams