A new obsession of mine: Israeli couscous, also known as Pearl Couscous.  I’ve always loved couscous but this is like on a whole other level!  First recipe put together since discovering this new delicious item.

Vegetarian and Vegan

Ingredients:
1 can of Chickpeas, thoroughly rinsed
1 cup of Carrots, shredded
1/2 cup of Red Onion, chopped
1/2 cup of Parsley, chopped
2 cups of Israeli Couscous, uncooked
1/4 cup of Olive Oil
2 tablespoons of Red Vinegar
1 tablespoon of Lemon
1/2 teaspoon of Black Pepper
1/4 teaspoon of Salt
Optional: 3/4 cup Feta crumbles

Instructions:

Cook couscous following the package directions. Approximately 10 minutes. While the couscous is cooking, chop onion and parsley.  Rinse chickpeas.  Once couscous is cooked and luke-warm, pour into a large bowl.  Add carrots, onion, parsley and remaining ingredients into large bowl.  Stir thoroughly.  Place into refrigerator to cool.

Pour into a bowl for a snack or as a side for a sandwich or (veggie) burger.  Happy eating!

6-8 servings