ISRAELI COUSCOUS AND GARBANZO BEANS

Quick easy staples like Israeli couscous and garbanzo beans come together to make a summer salad that is as simple as it is fresh and delicious. Whipped up in no time, this dish works as a full meal, a BBQ side, or a protein packed lunch on-the-go. Adding in any summer veggies will give this dimension and crunch — so feel free to get creative with your herbs and toppings!

4 TBS olive oil, divided
1 small shallot, finely chopped (about 2 tablespoons)
2 TBS red wine OR apple cider vinegar
1/2 tsp kosher salt, divided
1/4 tsp freshly ground black pepper
1 cup Israeli (pearl) couscous
2 cups water
1 cup of cooked chickpeas
1 pint cherry tomatoes (about 2 cups), halved
4 oz feta cheese, crumbled (about 1 cup)
1/4 cup loosely packed chopped fresh parsley leaves
2 TBS chopped fresh oregano leaves (or 1-2tsp dried)

1. Whisk 3 tablespoons of the olive oil, shallot, vinegar, 1/4 teaspoon of the salt, and pepper in a large bowl until combined; set aside.

2. Heat the remaining olive oil in a large saucepan over medium heat until shimmering. Add the couscous and toast, stirring occasionally, until light golden-brown, about 3 minutes. Add the water and remaining 1/4 teaspoon salt, stir to combine, and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the couscous is tender, about 10 minutes. Drain the couscous through a fine-mesh strainer to remove any excess cooking liquid.

4. Transfer the hot couscous to the bowl of dressing, add the cooked chickpeas, and stir to combine. Let sit 15 to 20 minutes, stirring occasionally, to cool slightly and let the flavors meld.

5. Stir in the tomatoes, feta, and herbs. Serve warm or at room temperature.

Adapted recipe from www.thekitchn.com