Couscous Salad with Chickpeas, Raisins and Feta Cheese

Thank goodness for instant couscous!

Preparing a salad such as this, or just simply serving it hot,

makes one dish at dinner time quick and easy. 

This salad can be made ahead for a large group of people, 

and is a wonderful lunchtime leftover. 

I love the salty, sweet, nutty and bright flavors in this salad.

As Always, 

ENJOY!

Recipe Source: Fresh Flavors From Israel by Ruth Oliver

INGREDIENTS

12 oz. instant couscous, medium grain

1 cup chickpeas(garbanzo beans)

1 cup raisins

2 Tbsp. dry coriander seeds

zest from one lemon

1/4 cup fresh coriander leaves, chopped

DRESSING

1/4 cup olive oil

1/3 cup freshly squeezed lemon juice

2 tsp. ground cumin

Salt and freshly ground black pepper

TO SERVE

9 oz. Feta Cheese

Prepare the couscous according to the manufacturer's instructions, but do not season. Transfer to a large bowl and fluff with a fork.  Add chickpeas, raisins and coriander seeds, lemon zest and chopped coriander. 

Mix the ingredients for the dressing and pour over the salad. Toss well and adjust seasoning. Sprinkle with the cheese before serving.