Israeli Couscous Salad with Chickpeas and Garam Masala

1. Cook Grains

Bring the water to a boil in a medium saucepan. Add a pinch of salt and Israeli couscous. Reduce heat to a simmer, cover, and cook until the couscous is tender and has absorbed the liquid, about 10-12 minutes. Once cooked, drain the couscous and set aside.

2. Prep

While the couscous is cooking, halve the cherry tomatoes, dice the cucumber and salt it lightly to draw out moisture, rinse and drain the chickpeas, mince the parsley and crumble the feta.

3. Make Dressing

In a small pan, gently heat the olive oil over low-medium heat. Add the garam masala and cook for about 1-2 minute until fragrant. In a jar with a tight-fitting lid, combine the spiced olive oil, honey, lemon juice, and a pinch of salt. Shake vigorously to emulsify.

4. Dress the Salad

In a large bowl, combine the cooled couscous, drained vegetables, chickpeas, and parsley. Pour the dressing over the salad and mix well to ensure everything is evenly coated. Let the salad sit for a few minutes to absorb the flavors.