Couscous and chickpea salad

Delight your taste buds with a flavorful couscous and chickpea salad bursting with Mediterranean flavors. Perfect for a light and satisfying meal.

Ingredients:

• 1 tablespoon vegetable oil
• 1 cup pearl (Israeli) couscous
• 1 1/2 cups vegetable broth
• One 15.5-ounce can chickpeas, rinsed and drained
• 1 shallot, minced
• 1 preserved lemon (optional), rinsed
• 1 cup pomegranate seeds, plus more for garnish
• 1/2 cup pine nuts, toasted
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 2 teaspoons honey
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup crumbled feta

Instructions:

1. Heat the vegetable oil in a small saucepan over medium-high heat. Add the couscous and cook until golden brown, for approximately 1 minute. Gradually pour in the broth and bring it to a boil. Cover the saucepan, reduce the heat to low, and let it simmer until all the liquid is absorbed, which should take around 8 to 10 minutes.
2. Take the saucepan off the heat and loosen the couscous grains with a fork. Move the couscous to a serving bowl.
3. Combine the chickpeas and shallot with the couscous. Cut the preserved lemon in half, remove and throw away the pulp. Slice the lemon peel thinly and mix it with the couscous. Leave the couscous to cool off for about 10 to 15 minutes.
4. Mix in the pomegranate seeds, pine nuts, mint, and parsley with the couscous. Blend the lemon juice, honey, and olive oil in a small bowl, then pour it over the couscous and mix well. Season with salt and pepper to your preference. Before serving, sprinkle feta and pomegranate seeds on top for decoration.

Summary:

• Calories: 2568 kcal
• Fat: 120 g
• Protein: 80 g
• Carbs: 315 g
• Potassium: 2319 mg
• Magnesium: 450 mg