Chickpea & Couscous Salad

6 servings

• 3/4 cup couscous
• 1/3 cup walnuts, or pine nuts
• 1 15 oz. can chickpeas, drained & rinsed
• 1 cucumber, peeled, seeded & diced
• 1 1/2 cups chopped fresh parsley
• 1/3 cup thinly sliced scallions
• 2 Tablespoons chopped fresh tarragon
• 1 teaspoon freshly grated lemon zest *
• 2 cloves garlic, peeled
• 1/2 teaspoon salt
• 3 Tablespoons fresh lemon juice
• 2 Tablespoons extra virgin olive oil
• 1 teaspoon paprika
•    fresh ground black pepper
  
  
•    TARRAGON-YOGURT DRESSING:
• 1 cup plain nonfat yogurt
• 1 clove garlic, peeled
• 1/4 teaspoon salt
• 1 1/2 teaspoons extra virgin olive oil
• 1 teaspoon chopped fresh tarragon
•    pinch cayenne pepper

1. In a large bowl, cover couscous with warm water; let stand until tender, 20-30 minutes. Drain in a sieve, gently pressing out excess water. Return to mixing bowl.

2. In a small dry skillet, toast walnuts over low heat, stirring until fragrant, about 5 minutes. Let cool, then coarsely chop.

3. Add chickpeas, cucumber, parsley, scallions, tarragon, lemon zest and nuts to couscous. Toss to combine.

4. With side of a chef's knife, mash GARLIC WITH 1/2 TEASPOON SALT. Transfer to a small bowl; whisk in lemon juice, oil and paprika. Toss lemon dressing with salad. Season with salt & pepper to taste. Serve, with a couple of dollops of Tarragon-Yogurt Dressing.

5. DRESSING: Line a sieve with a double layer of cheesecloth and place over a bowl (or use a yogurt cheese maker). Spoon in yogurt and drain at room temperature for 25 minutes.

6. With side of a chef's knife, mash GARLIC WITH 1/4 TEASPOON SALT. Transfer to a small bowl; whisk with drained yogurt, oil, tarragon and cayenne. Adjust seasoning with salt.

* Lemon Zest: Lightly grate just the yellow from the lemon making sure you don't go down too far. You do not want to grate the white beneath the yellow.

Bon appetit!