Scallions and spring onions can be used interchangeably in this dish. The latter will be a bit sweeter than scallions.
This is great for the many buffets, barbecues and other gatherings of the summer. The lemon accent really shines after the salad has had time to sit, so if possible, make it several hours ahead or even the night before.
Yield: Makes about 8 cups
- 10 ounces (about 1 1/2 cups) couscous
- 2 large lemons
- 1/4 cup mild olive oil
- 1 15.5-ounce can chickpeas, drained and rinsed (about 1 3/4 cups cooked chickpeas)
- 8 ounces crumbled feta cheese
- 1/2 cup thinly sliced scallions or spring onions (about 6 to 8 scallions, both white and light green parts)
- Freshly ground black pepper
Prepare the couscous according to package directions.
Meanwhile, wash the lemons and use a Microplane grater to zest them into a small bowl. Juice the lemons; you will need 6 tablespoons of juice.
Transfer the cooked couscous to a large bowl and fluff with a fork to separate the grains. Drizzle in the oil and lemon zest, mixing well. Set aside.
When the couscous has cooled, add the lemon juice and mix well. Add the chickpeas, the feta cheese and all but 1 tablespoon of the scallions (reserve for garnish). Toss to combine; add salt and pepper to taste.
Transfer to a serving bowl. Garnish with the reserved scallions and refrigerate for a few hours before serving.
From In Season columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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