Now that it’s getting hot, I’m pretty much eating only simple, grain-vegetable-and-bean recipes. Here’s one I’m obsessed with lately, from the NYTimes Well blog. I make a double batch of it and then eat it for lunch for the rest of the week!
Israeli Couscous and Chickpea Salad
- 1 cup Israeli couscous (also called pearl couscous)
- 2 T olive oil
- 1/2 cup cilantro, finely chopped
- 2 T chives, chopped
- 3 oz. feta, crumbled
- 2 T pine nuts, lightly toasted
- 1 can chickpeas, rinsed and drained
- 1 red pepper, diced
- 2 T lemon juice
- 1 t ground cumin
- salt to taste
- 1/4 cup plain yogurt
- 1/2 t chili powder
Heat one tablespoon olive oil over medium-heat. Pour in the couscous and stir until the couscous begins to brown and smell toasty, usually four to five minutes. Add two cups of water and salt, and bring to a boil. Reduce the heat, cover and simmer for 15 minutes, or until couscous is soft but not mushy.
Put the couscous in a big bowl and add the cilantro, chives, feta, pine nuts, chickpeas, and red pepper. Stir. Mix together lemon juice, cumin, a little salt, yogurt, and chili powder. Pour the sauce on top of the couscous mixture. Enjoy!
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