Couscous, Pistachio and Vegetable Salad

The couscous is flattered by fresh chick-peas, carrots, tomatoes and peppers and then mixed with pistachio nuts for a final satisfying crunch.

Ingredients

1½ cups water

¼ teaspoon salt

1 teaspoon olive oil

1 tablespoon olive oil

1 cup couscous

¾ cup canned chick-peas, drained and rinsed (reserve the liquid)

½ cup frozen peas, thawed

1 medium carrot, coarsely shredded

1 small tomato, chopped

1 small sweet red or yellow pepper, chopped

2½ tablespoons currants

2½ tablespoons finely chopped fresh chives

1½ tablespoons pistachio or pine nuts

1½ tablespoons lemon juice

¼ teaspoon dried thyme

¼ teaspoon dried marjoram

Angostura bitters (optional)

In a medium saucepan over high heat, bring the water, salt and 1 teaspoon of the oil to a boil. Stir in the couscous. Remove from the heat, cover and let stand for 5 minutes, or until the liquid is absorbed. Fluff with a fork.
Transfer the couscous to a large bowl. Add the chickpeas (without the liquid), peas, carrots, tomatoes, peppers, currants, chives and nuts. Toss gently until mixed.
In a small bowl, whisk together the lemon juice, thyme, marjoram, bitters (if using) and the remaining 1 tablespoon oil. Add 3 tablespoons of the reserved chickpea liquid; discard the remaining chickpea liquid. Mix and pour over the salad. Toss to mix well.
Cover and let stand at room temperature for 30 minutes to blend the flavors.

Based on 4 servings.

Per serving: