Israeli Couscous Salad With Roasted Fresh Chickpeas, Radishes And Greens.

• Lemon-Za'atar Dressing:
• 1/4 cup Extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons tahini
• 1 tablespoon za'atar spice
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• Everything Else:
• 1 cup dry israeli couscous
• 2 teaspoons olive oil
• 2 bunches breakfast radishes (about 18-20) with greens attached
• 1/2 cup shelled fresh chickpeas or broad beans
• 2 spring onions (scallions) white and light green parts sliced thin
• extra za'atar spice for topping

1. Preheat oven to 375 degrees.rnSeparate greens from radishes, wash thoroughly and slice into 1/2" wide pieces. rnSet aside.
2. Scrub radishes thoroughly, slice each in half lengthwise and place rnin a small mixing bowl with beans.
3. Prepare dressing by whisking together olive oil, lemon juice, rnza'atar spice, tahini, salt and pepper.rnPour half of the dressing over radishes and chickpeas; toss to combine.
4. Spread coated radishes and chickpeas onto a parchment-lined baking sheet rnin a single layer.rnBake for 15-20 minutes, shaking pan and flipping about halfway through.rnFinished radishes should be tender with slightly browned edges.
5. While radishes and chickpeas are roasting, heat 2tsp olive oil in a rnmedium saucepan over medium high heat.rnAdd Israeli couscous and, stirring frequently, cook until pasta has reached a toasted, rngolden brown color, about 5-7 minutes.rnAdd 1 1/4c water, allow pasta to reach a boil, reduce heat to medium-low.rnCover and cook until all water is absorbed, about 10 minutes.
6. Remove from heat, fluff with a fork and allow to stand for 10 minutes.
7. Turn cooked couscous into a medium serving bowl and allow to cool slightly.
8. Pour remainder of the dressing over top and toss to combine.rnAdd roasted radishes and chickpeas, chopped greens and most of the spring onions, rnstirring them into the couscous mix.
9. Garnish with reserved spring onions and extra za'atar.rnServe at room temperature.

lemonzaatar dressing, extra virgin olive oil, lemon juice, tahini, zaatar spice, salt, ground black pepper, couscous, olive oil, breakfast radishes, fresh chickpeas, spring onions, topping

Taken from food52.com/recipes/28203-israeli-couscous-salad-with-roasted-fresh-chickpeas-radishes-and-greens (may not work)