A bright and zippy lunch of couscous salad! Here's my recipe:
Couscous Salad with Herbs and Pistachio
1 cup of couscous
1 cup water
1 cup cooked chickpeas
stemmed, chopped mint and parsley to taste
1 clove minced garlic
1 scallion sliced on bias
2 small Persian cucumbers, chopped
diced red onion to taste
large handful halved, shelled pistachios
Dressing: juice of two lemons, 1/2 cup olive oil, blended
Bring one cup of water to boil, add one tablespoon of butter and a pinch of salt. Remove water from heat and stir in couscous. Cover and allow to steam for 5-7 minutes, then fluff grains with a wooden spoon. Mix in chickpeas, herbs, onion, garlic, other veggies. Pour dressing over, add pistachios and taste, adding more salt if needed, and black pepper to taste.
In addition to the couscous salad, this bento contained endive filled with herbed cheese and a dollop of beet hummus, a cool product I just discovered at Trader Joe's, and extra feta cheese. Yum!