• 4 cups cooked couscous
• 1/2 cup coarsely chopped roasted pistachios
• 1/2 cup pomegranate seeds
• 1 1/2 cups coarsely chopped flat-leaf parsley
• 1 cup prepared hummus
• 1/4 cup white wine vinegar
• 1/4 cup EVOO

1. In a bowl, toss the couscous with the pistachios, pomegranate seeds and 1/2 cup of the parsley. In a blender, puree the hummus and vinegar with the remaining 1 cup of parsley and 1/4 cup of oil. Add 2 tablespoons of water and puree until smooth. Season the dressing with salt and pepper.
2. Stir one-third of the dressing into the couscous and transfer to a platter.

Delicious served with cumin-spiced chicken.

tags: Middle Eastern, vegetarian, vegan. pareve, F&W food and wine

source: http://www.foodandwine.com/recipes/crisp-spiced-chicken-with-hummus-vinaigrette