Keep it simple for weekday throw-together salads

Most weeknights the pressing question is: What can I throwtogether quickly— immediately— that will still taste good? Andas the days and nights get warmer, the desire for effortlessness increases.

This recipe says, in essence, “combine all the ingredients in a bowl”.

The work is in the choosing, and maybea little chopping, and then it’s dress, toss, eat. It’s a salad built on Israeli couscous, chickpeas and herbs, with a little fruit tossed in and a simple olive oil/lemon juice dressing. Andit’s crazy flexible.

Try fresh cherries, apricots or even blueberries.

Israeli Couscous Salad With ChickpeasandHerbs

For an extra kick, try usingsmoked olive oil, if youcan get your hands on it, for the dressing.

Ingredients

■ 1 cup dried Israeli (pearled) couscous

■ 3Tbsp extra-virgin olive oil (may substitute smokedolive oil — see note)

■ Two425g cans no-salt-added chickpeas, drained and rinsed

■ 2 tsp finely grated lemon zest and 1⁄ cup juice (from 1 lemon)

4

■ 1⁄ cup loosely packed fresh

4 cilantro, finely chopped

■ 1⁄ cup loosely packed fresh dill, 2 finely chopped

■ 1⁄ cup loosely packed fresh

2 parsley, finely chopped

■ 1⁄ cup dried apricots, chopped

2

■ 1 cupwalnuts, coarsely chopped

■ 1 cuploosely packed sunflower sprouts (may substitute pea shoots or another microgreen of your choice)

■ 1 tsp sea salt, ormoreas needed.

■ 1⁄ tsp freshly ground black

2 pepper, or moreas needed

Method

Cook the pearled couscous according to package directions, and let cool.

Addthe oil, chickpeas, lemon zest and juice, couscous, cilantro, dill, parsley, apricots, walnuts, sunflower sprouts, salt and pepper. Toss to incorporate. Taste, and add moresalt and pepper, as needed.

Serve atroomtemperature.

Nutrition | Per serving (based on8): 390 calories, 14g protein, 47g carbohydrates, 17g fat, 2g saturated fat, 0mgcholesterol, 160mgsodium, 10g dietary fibre, 8g sugar