Chickpea, Couscous and Feta Salad

By Jaymers

Ingredients

• Salad:
• 8 oz green beans, halved crosswise
• kosher salt
• 1 C pearled couscous
• 1 tsp evoo
• 1/4 C raw sunflower seeds*
• 1 15.5 oz can chick peas, rinsed
• 4 oz crumbled feta
• 2 tbsp chopped fresh dill
• 2 tbsp fresh lemon juice
• Vinaigrette:
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp thyme
• 1/4 C evoo
• 2 tbsp. white wine vinegar
• 1 tsp Dijon mustard
• ground pepper

Preparation

Step 1

Salad:
1. Cook green beans in a large pot of boiling water until crisp-tender, about 3 minutes. (or in waterless cookware for 10 minutes on low after the seal forms).

2. Cook pearl couscous according to the package.

3. Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown (about 5 minutes). Let cool.

4. Toss green beans, couscous, sunflower seeds, chickpeas, feta, dill, lemon juice and vinaigrette in a large bowl.

Vinaigrette:
1. Toast coriander, cumin and thyme seeds in a dry small skillet over medium heat, tossing until fragrant, about 3 minutes.

2. Let cool, then chop.

3. Whisk with oil, vinegar, and mustard in a small bowl.

4. Season with salt and pepper.

* The sunflower flavor was a bit intense but I am not sure if that is because I over-roasted them or because there were too many. Will amend later.