Couscous and Chickpea Salad

• 1 cup medium-grain couscous
• 1 tablespoon vegetable oil
• 1/2 cup very hot water
• 1 1/2 cups lightly steamed chickpeas
• 6 tablespoons extra-virgin, fruity olive oil
• 3 tablespoons fresh lemon juice
• Pinch of salt
• Freshly ground black pepper
• 1/4 red pepper sliced into thick julienned strips
• 1/4 green pepper sliced into thick julienned strips
• About 1 cup coarsely chopped scallions
• 1 medium-size tomato, seeded and coarsely chopped
• 1/2 cucumber cut lengthwise and thinly sliced
• 1 dozen black Greek-style olives, pits removed

1. Place the couscous with thevegetable oil in a saucepan over medium heat.
2. Heat thoroughly, until the couscous grains are coated with warm oil.
3. Add hot water, cover immediately, turn off heat and allow grains to swell for 5 minutes.
4. Drain off excess water and mix the couscous with chickpeas.
5. Mix olive oil, lemon juice, salt and pepper.
6. Add to couscous and stir.
7. Add pepper strips and chopped scallions.
8. Mix well and set aside until ready to serve.
9. Just before serving mix in the tomato.
10. Garnish with cucumber slices and olives.

couscous, vegetable oil, very hot water, chickpeas, extravirgin, lemon juice, salt, freshly ground black pepper, red pepper, green pepper, scallions, tomato, cucumber, black

Taken from cooking.nytimes.com/recipes/12004 (may not work)