Couscous salad with sugar snap beans and za'atar

This couscous salad is full of luscious textures—chewy, crunchy, and soft—and is the perfect vehicle for savouring this bright, zingy dressing. Make sure to buy (or make!) extra za’atar for snowing over pizza or toasted pita brushed with olive oil.

Ingredients

Couscous salad

• 1 cup uncooked couscous (preferably whole wheat)
• 1 1⁄2 cups water
• 1⁄2 teaspoon salt
• 4 large dried figs, diced into bite-size pieces
• 1 cup thinly sliced radishes
• 1⁄2 pound snap peas, fresh or frozen.
• 1 (14-ounce) can chickpeas, drained, rinsed, and roughly chopped
• 1 cup roughly chopped flat-leaf parsley
• 1⁄2 cup roughly chopped fresh cilantro
• 1⁄2 cup pitted, chopped Kalamata olives
• 1⁄4 cup toasted sliced almonds

Za'atar dressing

• 1⁄4 cup freshly squeezed lemon juice
• 2 tablespoons minced shallots
• 2 tablespoons olive oil
• 2 tablespoons za’atar, plus more for sprinkling
• 1⁄2 teaspoon salt

Procedure

1. Add the couscous to a large saucepan over medium heat, stirring occasionally - until lightly toasted, about 4 minutes.
2. Add the sugar snaps. If using fresh, don't forget to take the tops off.
3. Add the water and salt, bring to a boil, and then turn down the heat.
4. Cover and simmer for 20 - minutes, until the liquid is absorbed. Remove from the heat and fluff with a fork.
5. Toss the dried figs on top of the couscous and partially cover the pan; the steam from the cooling couscous will tenderize the dried fruit.
6. Set this aside to cool while you prepare the other ingredients.
7. Transfer to a mixing bowl the radishes, chickpeas, parsley, cilantro, olives, and almonds. In a small bowl, whisk together the dressing ingredients.
8. Add the couscous to the veggie mixture and pour on the dressing. Stir well.
9. Mound servings of salad onto serving plates and sprinkle with a little additional za’atar.