📋Israeli Couscous Salad

Step 1

No canned chickpeas? No problem. Cook chickpeas easily at home. Start by soaking dried chickpeas overnight and cooked it in pressure cooker next morning for 20 minutes (for 1 cup chickpeas use ¼ to ½ cup water to cook).

Step 2

If using canned chickpeas simple drain chickpeas from the liquid and rinse it once in colander before using.Let’s cook couscous first.

Step 3

In a large pot, heat EVOO(use the best quality). Saute minced garlic and onions for 2 minutes, sautéing at regular intervals.

Step 4

Once onions begin to sweat, add in pearl couscous.

Step 5

Pour water or stock (use vegetable stock for vegetarian option), still for 30 seconds.

Step 6

When water begin to boil, reduce heat to medium low. Cover pot with the lid and let it cook for 8 to 10 minutes.

Step 7

Couscous should be light and fluffy.

Step 8

Open the lid, fluff it with fork gently. Keep it aside to cool.

Step 9

While couscous cools down, we can make the salad dressing. Into a jar, pour EVOO (use best quality), lemon zest, lemon juice, mustard, salt and pepper. Shake well.

Step 10

Into a large salad bowl, add cooked couscous. Add in rest of the salad ingredients – halved cherry tomatoes, chopped cucumbers, red onions, roughly chopped baby spinach, cooked (or canned) chickpeas, chopped fresh herbs (cilantro or parsley and fresh mint), chopped green onions, chopped jalapenos (leave the seeds on if you like it hot).

Step 11

Pour salad dressing over it. Gently toss the salad until well combined.

Step 12

Serve the salad immediately for the side dish.