Israeli Couscous and Chickpea Salad

You can find a whole-wheat version of the spherical couscous marketed as Israeli couscous in some whole foods and Middle Eastern markets.

Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.

1 cup Israeli couscous, preferably whole-wheat

2 tablespoons extra virgin olive oil

1/2 cup finely chopped cilantro

2 tablespoons chopped chives

1 ounce feta, diced

2 tablespoons pine nuts, lightly toasted

1 can chickpeas, drained and rinsed

1/2 red pepper, cut in thin 2-inch slices

2 tablespoons fresh lemon juice

1 teaspoon cumin seeds, lightly toasted and ground

Salt to taste

1/4 cup plain low-fat yogurt (or use half olive oil)

1/2 teaspoon Aleppo pepper or mild chili powder (more to taste)

1. Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.

2. Transfer the couscous to a bowl and add the cilantro, chives, feta, pine nuts, chickpeas and red pepper.

3. In a small bowl or measuring cup, mix together the lemon juice, salt, cumin, remaining olive oil, yogurt and Aleppo pepper or chili powder. Toss with the couscous mixture. Refrigerate in a bowl or in containers until ready to take to work or eat.

Yield: 3 to 4 generous servings.

Advance preparation: This will keep for 4 days in the refrigerator.

Nutritional information per serving (3 servings): 536 calories; 3 grams saturated fat; 4 grams polyunsaturated fat; 9 grams monounsaturated fat; 10 milligrams cholesterol; 81 grams carbohydrates; 14 grams dietary fiber; 464 milligrams sodium (does not include salt to taste); 21 grams protein

Nutritional information per serving (4 servings): 402 calories; 3 grams saturated fat; 3 grams polyunsaturated fat; 7 grams monounsaturated fat; 7 milligrams cholesterol; 61 grams carbohydrates; 11 grams dietary fiber; 348 milligrams sodium (does not include salt to taste); 16 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”