Israeli Couscous and Chickpea Salad

David mentioned that a few family members have asked him for some recipes recently so I am going to try to post our dinners to the blog more frequently.  Tonight we continue our exotic cuisine tour with Israeli couscous.  David's had a long week at work and is exhausted.  He hasn't said as much, but it is evidenced by the fact that he asked me if I would like to cook dinner tonight.  I can count on one had the times he's relinquished his reign of the kitchen and even then it is usually because I am baking.  Needless to say I was excited to be the head chef tonight.  Of course, David had preselected the meal and shopped for the ingredients.  Of course he also harvested the herbs from the garden and then chopped them for me exclaiming "we will be waiting all night if you chop that way", and of course he also pointed out that I burned the pine nuts and insisted I try again (I thought they were well-toasted) before he left for soccer.  I did the rest in the time since then and have it chilling in the fridge -- it passed my taste test but we'll have to see what the Iron Chef thinks when he returns from soccer.  My favorite components are the lemon juice and the toasted cumin in the dressing.  Also, as you can see in the photos, the couscous David bought wasn't whole wheat as the recipe calls for.

From the New York Times

 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. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.

2. Transfer the couscous to a bowl and add the cilantro, chives, feta, pine nuts, chickpeas and red pepper.

3. In a small bowl or measuring cup, mix together the lemon juice, salt, cumin, remaining olive oil, yogurt and Aleppo pepper or chili powder. Toss with the couscous mixture. Refrigerate in a bowl or in containers until ready to take to work or eat.

Yield: 3 to 4 generous servings.

Advance preparation: This will keep for 4 days in the refrigerator.