To a large bowl, add 1 cup couscous, 1 teaspoon grated lemon zest, 1 teaspoon ground cumin, 1 teaspoon grated garlic, ¼ teaspoon turmeric, 1 teaspoon salt, and ⅛ teaspoon black pepper.Stir well with a fork until combined.
Boil 1 cup water and pour it over the couscous.Stir with a fork to ensure the water covers the couscous, cover the bowl with a plate, and set aside for 5 – 10 minutes.In the meantime, chop the veggies.
Fluff couscous with a fork.To do that, gently scrape or rake the granules with the tips of a fork.
Add 1 can (15-ounce) chickpeas, 1½ cups cherry tomatoes, 1½ cups cucumber, 1 cup yellow bell pepper, 1 small red onion, ½ cup olives, and 4 tablespoons parsley to the bowl with the couscous.
Season with 3 tablespoons extra virgin olive oil and 2 tablespoons lemon juice. Toss well then taste and adjust for salt before serving.
MAKE IT A MEAL
Serve couscous salad next to yogurt tahini sauce. Top with quick pickled red onions and toasted nuts and dried fruits.Links to recipes in the "serving suggestions" chapter above.