ISRAELI COUSCOUS AND CHICKPEA SALAD

ISRAELI COUSCOUS AND CHICKPEA SALAD image

Yield 4-6 servings

Number Of Ingredients 11

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1/4 cup plus 1 Tbsp olive oil
2 cups pearl couscous (use acini de pepe pasta if you can't find couscous)
3 cups water
salt
2 Tbsp lemon juice
2 Tbsp tahini
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1 15-oz can chickpeas, rinsed and drained
2 cups cherry tomatoes, halved
3 oz arugula, cut into 1/2 inch lengths

Steps:

1. Heat 1 Tbsp oil in a medium saucepan over medium heat. Add the couscous and toast, stirring often, until golden brown, about 10 min. Add the water and 1/2 tsp salt and bring to boil. Reduce heat to low, cover and simmer until tender, about 16-18 minutes. Drain if there is extra water, transfer to a large bowl and cool to room temperature. 2. Dressing: Whisk the remaining 1/4 cup oil, lemon juice, tahini, cumin, cayenne, and 1/2 tsp salt together in a small bowl. 3. Break up the cooled couscous with a spoon. Add the chickpeas, tomatoes and arugula and stir gently. Pour the dressing over and toss to combine. Adjust seasonings. **To freshen up leftover salad, drizzle with olive oil and spritz with lemon.