Lamb and Couscous Salad With Chickpeas, Mint and Feta

• 1 cup dry couscous
• 1/2 cup golden raisins
• 2 1/2 tablespoons freshly squeezed lemon juice, more to taste
• 1/2 teaspoon ground cumin
• 1 fat garlic clove, finely chopped
• 1 teaspoon kosher salt, more to taste
• 1/2 teaspoon black pepper
• 6 tablespoons extra virgin olive oil
• 1/2 pound cooked lamb, sliced into thin strips
• 1 15-ounce can chickpeas, drained
• 1 cup cherry tomatoes, quartered
• 1/4 pound feta cheese, crumbled into large chunks
• 3 tablespoons chopped fresh mint
• 3 scallions, finely chopped

1. Combine the couscous and raisins in a large bowl.
2. Pour 1 1/4 cups boiling water over the mixture.
3. Cover and let stand 5 minutes; fluff with a fork.
4. In a bowl, whisk together the lemon juice, cumin, garlic, salt and pepper.
5. Whisk in the olive oil.
6. Add the lamb, chickpeas, tomatoes, feta, mint and scallions to the bowl of couscous.
7. Pour the dressing over the mixture and toss well.
8. Taste and add more lemon juice and salt if necessary.

couscous, golden raisins, freshly squeezed lemon juice, ground cumin, garlic, kosher salt, black pepper, extra virgin olive oil, lamb, chickpeas, cherry tomatoes, feta cheese, fresh mint, scallions

Taken from cooking.nytimes.com/recipes/1013189 (may not work)