Israeli Couscous and Chickpea Salad

• 1 cup Israeli couscous, preferably whole-wheat
• 2 tablespoons extra virgin olive oil
• 1/2 cup finely chopped cilantro
• 2 tablespoons chopped chives
• 1 ounce feta, diced
• 2 tablespoons pine nuts, lightly toasted
• 1 can chickpeas, drained and rinsed
• 1/2 red pepper, cut in thin 2-inch slices
• 2 tablespoons fresh lemon juice
• 1 teaspoon cumin seeds, lightly toasted and ground
• Salt to taste
• 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. Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous.
2. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes.
3. Add 2 cups water and salt to taste and bring to a boil.
4. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender.
5. Drain if any liquid remains in the pan.
6. Transfer the couscous to a bowl and add the cilantro, chives, feta, pine nuts, chickpeas and red pepper.
7. In a small bowl or measuring cup, mix together the lemon juice, salt, cumin, remaining olive oil, yogurt and Aleppo pepper or chili powder.
8. Toss with the couscous mixture.
9. Refrigerate in a bowl or in containers until ready to take to work or eat.

couscous, extra virgin olive oil, cilantro, chives, feta, pine nuts, chickpeas, red pepper, lemon juice, cumin seeds, salt, yogurt, pepper

Taken from cooking.nytimes.com/recipes/12275 (may not work)