Herbed Couscous & Chick Pea Salad

Step 1: Couscous ... Cook the couscous according to package directions. When done, 'fluff' using a fork. Cover, and set to the side to cool. This salad is best served room temperature or even chilled.

Step 2: Roasted Garlic: I love the roasted garlic; and, really think that it adds so much to this dish. You can roast your own; or even buy roasted garlic. Fresh garlic just doesn't add the same flavor to the dish. Wrap an entire head of garlic in foil, drizzled with a little olive oil. Forty-five (45) to 55 minutes in a 375 degree oven; and, it is done. The garlic will literally 'squeeze' right out of the cloves. Again, you can buy this already done; or, easily make this in advance.

Step 3: Dressing ... I do NOT like a wet salad (over dressed); but, dress it HOW you like. I want just enough dressing to lightly coat the salad. Add the olive oil, lemon juice, white wine vinegar, red pepper flakes, garlic; and, mix to combine.

Step 4: Vegetables and Herbs ... Add the dressing, start out with about half; then, add the fresh herbs, scallions, and chick peas to the bowl; and toss to combine.

Step 5: Finish ... Add the couscous, pine nuts; and toss to mix all the ingredients. Season with salt and pepper to taste. Add a bit more of the dressing, if the salad seems dry.

Step 6: Serve and ENJOY! ... A easy Mediterranean side dish. Make sure to use fresh herbs; they really make a difference in this dish. It can be served warm, room temp or cold; I prefer room temperature.