Israeli Couscous and Chickpea Salad

• 1 cup Israeli couscous, preferably whole-wheatisraeli-couscous
• 2 tablespoons extra virgin olive oilextra-virgin-olive-oil
• 1/2 cup finely chopped cilantrocilantro
• 2 tablespoons chopped chiveschive
• 1 ounce feta, dicedfeta
• 2 tablespoons pine nuts, lightly toastedpine-nut
• 1 can chickpeas, drained and rinsedchickpea
• 1/2 red pepper, cut in thin 2-inch slicesbell-pepper
• 2 tablespoons fresh lemon juicelemon-juice
• 1 teaspoon cumin seeds, lightly toasted and groundcumin
• Salt to tastesalt
• 1/4 cup plain low-fat yogurt (or use half olive oil)
• 1/2 teaspoon Aleppo pepper or mild chili powder (more to taste)

1. 01Heat 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.
2. 02

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