Chickpea & Pearl Couscous Salad

This is an extremely flavorful side that can be made ahead of time. I love this with my Lemon Garlic Herb Salmon or my Mediterranean Pan Seared Chicken! But to be honest, it pairs well with almost anything. I also make this sometimes in the summer when we have backyard BBQs as it can be made ahead of time, served cold and goes great with chicken or veggie Kebabs.

Makes 3 – 4 servings

Ingredients:

• 1 cup Pearl (Israeli) Couscous
• 2 tbsp olive oil
• 1/2 red pepper (diced)
• 2 tbsp roasted pine nuts
• Handful of cilantro (chopped)
• 1 can chickpeas (drained and washed)
• 2 stalks of scallions chopped
• 1 tsp lemon pepper
• 1 tsp oregano
• 1 tbsp white wine vinegar
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 lemon (juiced)
• 1/4 cup plain low-fat yogurt
• Salt and pepper
• 1/3 cup crumbled feta

Instructions:

1. Heat 1 tbsp olive oil in a pan on medium heat. Add couscous and stir continuously until the couscous starts to toast or get a little brown. Should be about 4 – 5 minutes.
2. Add 2 cups of water, bring to boil. Cover and lower heat to bring to a simmer. Cook for about 18 minutes until fully cooked. Monitor and add more water if needed. If you like your chickpeas on the softer side you can add to the couscous about 5 minutes before it is done.
3. Drain couscous and add to a bowl. Add red pepper, pine nuts, cilantro, scallions and chickpeas.
4. In a separate bowl, whisk 1 tbsp olive oil, white wine vinegar, lemon pepper, oregano, cumin, paprika, garlic powder and lemon juice together.
5. Pour mixture into the couscous. Mix and add yogurt. Taste and adjust for salt and pepper. Add more lemon juice if desired.
6. Top with Feta and serve or refrigerate until ready to serve.