Couscous and Vegetable Salad

Ingredients

• 1 1/2 cups water
• 1/4 teaspoon salt
• 1 teaspoon plus 1 tablespoon olive oil
• 1 cup whole wheat couscous
• 1 can (15 ounces) chickpeas, rinsed and drained (3 tablespoons of liquid reserved)
• 1/2 cup frozen peas, thawed
• 1 medium carrot, coarsely shredded
• 1 small tomato, chopped
• 1 small red or yellow bell pepper, chopped
• 2 1/2 tablespoons currants
• 2 1/2 tablespoons finely chopped fresh chives
• 1 1/2 tablespoons pistachios or pine nuts
• 1 1/2 tablespoons lemon juice
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• angostura bitters (optional)

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