Lemony Couscous with Chickpeas

• 1 1/2 cups couscous
• 1/2 teaspoon salt
• 2 1/2 cups boiling water
• 2 lemons
• 1/4 cup olive oil
• 1 14-ounce can of chickpeas, rinsed and drained
• 1 cup chopped black olives
• 2 tablespoons minced fresh dill
• 1/2 cup finely chopped fresh parsley
• 1/2 cup finely chopped scallions
• 1/2 cup minced fresh mint
• 1/2 cup chopped toasted almonds

1. Put the couscous and salt in a bowl and pour the boiling water over it.
2. Cover and set aside for about 10 minutes, until the water is absorbed.
3. Grate the lemon peels (see page 290) and juice the lemons.
4. Stir together the lemon zest, 1/4 cup of juice, and the olive oil.
5. Fluff the couscous with a fork, separating any lumps.
6. Add the chickpeas, olives, the lemon and oil mixture, and the herbs and toss well.
7. Add more salt to taste.
8. Serve at room temperature or chilled.
9. Top with the toasted almonds just before serving.
10. Instead of fresh mint, add about a tablespoon of herbal spearmint or peppermint tea (1 teabag) when you add the water to the dry couscous.
11. We like Peppercorn Citrus Marinated Feta (page 201) on this salad and steamed artichokes with Gremolata Butter (page 237) or Herbed Aioli (page 224) on the side.

couscous, salt, boiling water, lemons, olive oil, chickpeas, black olives, fresh dill, fresh parsley, scallions, fresh mint, almonds

Taken from www.epicurious.com/recipes/food/views/lemony-couscous-with-chickpeas-377111 (may not work)