Couscous is great for make-ahead salads like this one. Turmeric lends a golden hue to the pasta, but it can be omitted.
1/3 cup fresh lime juice
1 1/2 tablespoons extravirgin olive oil
2 teaspoons grated peeled fresh ginger
3/4 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 cups water
1 1/2 cups uncooked couscous
1/2 cup raisins
1/2 teaspoon ground turmeric
1 cup chopped tomato
1 cup chopped peeled cucumber
1 cup (4 ounces) crumbled feta cheese
1/4 cup thinly sliced green onions
2 tablespoons finely chopped fresh mint
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
How to Make It
To prepare dressing, combine first 8 ingredients, stirring with a whisk.
To prepare salad, bring 2 cups water to a boil in a medium saucepan, and gradually stir in couscous, raisins, and turmeric. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place couscous mixture in a large bowl. Add tomato and remaining ingredients. Drizzle with dressing; stir well to coat. Cover and chill at least 1 hour.