Couscous and Vegetable Salad

Ingredients

1 1/2 cups of water

1/4 teaspoon of salt

1 teaspoon plus 1 tablespoon of olive oil

1 cup whole wheat couscous

1 can 15 ounces of chickpeas rinsed and drained

1/2 cup frozen peas thawed

1 medium carrot coarsely shredded

1 small tomato chopped

2 1/2 tablespoons currants

2 1/2 tablespoons finely chopped fresh chives

1 1/2 tablespoons pistachios or pine nuts

1 1/2 tablespoons of lemon juice

1/4 teaspoon dried thyme

¼  teaspoon of dried oregano

Prep

1 bring the water salt and 1 teaspoon of the oil to a boil in a medium saucepan over high heat. Stirring in the couscous. Remove from the heat and cover. Let stand for 5 minutes or until the liquid is absorbed. Fluff with a fork.

2 transfer the couscous to a large bowl. Add the chickpeas, peas, carrot, tomato, pepper, corn, chives and nuts. Toss gently until mixed.

3 whisk together the lemon juice, thyme, oregano, reserved chickpeas liquid and remaining tablespoon of oil in a small bowl. Mix and pour over the salad. Toss and mix well.

4 cover and refrigerate for 30 minutes to blend the flavors.