This is my best attempt at recreating a salad from a catered lunch at my office and I got hopelessly addicted to; add whatever you like (currants? chopped parsley or fresh spinach? small chunks of apples?) to make it your dream side. —Kendra Vaculin
4 as a side
dry Israeli couscous
can chickpeas, drained and rinsed
clove garlic, minced
1 to 2 tablespoons
a few serious turns of fresh ground pepper
In This Recipe
Add couscous, stock, cumin, coriander, and ginger to a small pot. Cover and simmer over medium heat for 8 to 10 minutes, stirring sometimes, until the liquid is all evaporated and the couscous is soft.
In a large bowl, mix couscous, carrots, chickpeas, garlic, feta, and almonds. Toss with olive oil and season with salt and pepper.