COUSCOUS SALAD

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Israeli

1 cup pearl couscous ¼ cup chickpeas 2 cloves garlic 2 tbsps onion 1 ½ tbsps EVOO 1 ½ cups water 8 oz cherry tomatoes 2 small cucumbers ¼ red onion 1 cup baby spinach 3/4 cup fresh herbs 3 stalks green onions 1 jalapenos ⅓ cups EVOO 1 lemon juice, zest 1 tsp Dijon mustard ½ tsp salt ½ tsp pepper

Step 1

In a large pot, heat EVOO. Sauté minced garlic and onions for 2 minutes, stirring frequently.

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Step 2

Once onions begin to sweat, add in pearl couscous.

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Step 3

Pour water or chicken stock (or any other stock), and stir well.

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Step 4

When water begins to boil, reduce heat to medium-low.

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Step 5

Cover the pot with the lid and let it simmer for 8 to 10 minutes.

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Step 6

Couscous should be light and fluffy. Open the lid, and fluff it with a fork gently. Set aside to cool.

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Step 7

While couscous cools down, make salad dressing. Add EVOO, lemon zest, lemon juice, mustard, salt, and pepper into a jar.

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Step 8

Cover tightly with a lid. Shake well.

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Step 9

Into a large salad bowl, add cooked couscous. Add in the rest of the salad ingredients – halved cherry tomatoes, chopped cucumbers, red onions, roughly chopped baby spinach, cooked chickpeas (or canned), chopped fresh herbs (cilantro or parsley, dill and fresh mint), chopped green onions, chopped jalapenos (leave the seeds on if you like it hot).

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Step 10

Pour salad dressing over it.

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Step 11

Gently toss the salad until well combined.

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Serve the salad immediately