Pesto Pasta Salad

Ingredients

• 1 1/2 c. low-sodium chicken or vegetable broth
• 1 c. couscous
• 1/4 tsp. crushed red pepper flakes
• Kosher salt
• 3 tbsp. extra-virgin olive oil
• 1 tsp. finely grated lemon zest
• 2 tbsp. fresh lemon juice
• 1 tsp. Dijon mustard
• 1 (15-oz.) can chickpeas, rinsed, drained
• 1/2 English cucumber, quartered lengthwise, finely chopped
• 1/2 large red bell pepper, stemmed, seeds and ribs removed, finely chopped
• 1/2 c. crumbled feta, plus more for serving
• 1/2 c. toasted sliced almonds
• 1/2 c. packed fresh mint leaves, coarsely chopped
• 1/2 c. sun-dried tomatoes in oil, drained, finely chopped
• 1/4 c. finely chopped red onion

Directions

In a medium saucepan over medium heat, bring broth to a boil. Stir in couscous, red pepper, and 1/4 teaspoon salt, then cover and remove from heat. Let sit, covered, 10 minutes, then fluff with a fork and transfer to a medium bowl. 

Meanwhile, in a large bowl, whisk oil, lemon zest, lemon juice, mustard, and 1/4 teaspoon salt until combined. Add couscous, chickpeas, cucumber, bell pepper, feta, almonds, mint, tomatoes, and onion and toss to combine. Serve warm or chilled.