Ingredients

The following ingredients have 8 Servings
  • 1 ½ cups Israeli couscous
  • 1/3 cup extra-virgin olive oil
  • 3 cloves garlic, chopped
  • 1 tablespoon ground cumin
  • 1 1/2 lemon, zested and juiced
  • 1 ¼ teaspoon salt
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 cup chopped parsley
  • ½ cup toasted sliced almonds or chopped pistachios
  • ¼ cup golden raisins

Instruction

  • Bring a medium pot of lightly salted water to a boil. Add couscous and cook until al dente, about 8 minutes. Drain and rinse with cool water. Drain well.
  • Meanwhile, combine oil and garlic in a small skillet and set over medium high heat. Cook, swirling until the garlic is just starting to turn golden, about 2 minutes. Add cumin and swirl for 5 seconds. Immediately pour the hot oil mixture into a large bowl. Add lemon juice, zest and salt.
  • Add in the couscous and stir to coat. Add chickpeas, parsley, almonds (or pistachios) and raisins and stir to combine. Serve immediately or chill.