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Ingredients

• 1 teaspoon black pepper
• 15 ounce can of chickpeas (garbanzo beans), rinsed and strained
• 1/4 teaspoon cayenne
• 1/4 teaspoon cinnamon
• 1 1/2 cups couscous
• 3 chopped green onions or scallions
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 lemon
• Olive oil
• 1 cup chopped parsley
• 1 cup shelled and unsalted pistachio nuts
• 1 small red pepper, diced
• Salt to taste
• 1/2 teaspoon turmeric
• 1 1/2 cups vegetable broth

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Ready In 45 Minutes

Servings: 6

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Cooking Instructions

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Step 1

• Heat broth and a teaspoon of salt and bring to a boil.
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Step 2

• Place couscous in a bowl and add broth. Cover bowl to let couscous absorb liquid.After 5 minutes, remove cover and fluff couscous with a fork.In a large bowl, add the chickpeas, pistachios, red peppers, green onions and parsley and mix well.
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• EQUIPMENT:
  
• Length: 5 minutes

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Step 3

• Add the zest and juice of the lemon and mix again.
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Step 4

• Add the spice mixture over the couscous and mix well. Taste, and add salt if needed.
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Step 5

• Let the salad marinate for an hour or so before serving.

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