Seek out za’atar in markets that carry Middle Eastern groceries and see the online resources on page 6. Or try making your own (see sidebar)!
COUSCOUS WITH SNAP PEAS & ZA’ATAR DRESSING
SERVES: 3 TO 4
TIME: 30 MINUTES
One taste of za’atar seasoning, a unique Middle Eastern spice blend of tangy sumac, thyme, and sesame, and you’re hooked. This couscous salad is full of luscious textures—chewy, crunchy, and soft—and is the perfect vehicle for savoring this bright, zingy dressing. Make sure to buy (or make!) extra za’atar for snowing over pizza or toasted pita brushed with olive oil.
COUSCOUS SALAD
1 cup uncooked Israeli couscous (preferably whole wheat)
1½ cups water
½ teaspoon salt
4 large dried figs, diced into bite-size pieces
1 cup thinly sliced radishes
½ pound snap peas, sliced on the diagonal
1 (14-ounce) can chickpeas, drained, rinsed, and roughly chopped
1 cup roughly chopped flat-leaf parsley
½ cup roughly chopped fresh cilantro
½ cup pitted, chopped Kalamata olives
¼ cup toasted sliced almonds
ZA’ATAR DRESSING
¼ cup freshly squeezed lemon juice
2 tablespoons minced shallots
2 tablespoons olive oil
2 tablespoons za’atar, plus more for sprinkling
½ teaspoon salt
1 Add the couscous to a large saucepan over medium heat, stirring occasionally until lightly toasted, about 4 minutes. Add the water and salt, bring to a boil, and then turn down the heat. Cover and simmer for 20 minutes, until the liquid is absorbed. Remove from the heat and fluff with a fork. 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. Set this aside to cool while you prepare the other ingredients.
2 Transfer to a mixing bowl the radishes, snap peas, chickpeas, parsley, cilantro, olives, and almonds. In a small bowl, whisk together the dressing ingredients.
3 Add the couscous to the veggie mixture and pour on the dressing. Stir well. Mound servings of salad onto serving plates and sprinkle with a little additional za’atar. Serve it!
Seek out za’atar in markets that carry Middle Eastern groceries and see the online resources on page 6. Or try making your own (see sidebar)!
There are many formulas for the za’atar blend; this recipe is basic but includes all the must-have ingredients. There’s no substitute for tangy, burgundy-hued sumac powder, and you’ll need some for authentic za’atar flavor! Look for sumac powder wherever Middle Eastern groceries are sold.
Pulse the following in a spice grinder or pound in a mortar and pestle: 1 heaping tablespoon sumac powder, 1 tablespoon toasted white sesame seeds, 1 heaping tablespoon dried thyme, 2 teaspoons dried oregano or marjoram, plus a big pinch of salt.
Makes a generous ¼ cup, enough for this recipe, plus a little extra for sprinkling on freshly baked bread drizzled with olive oil or for scattering on hummus. Store in an airtight container and use within 1 month.