Spiced Couscous Salad with Za'atar and Pecans

Mix the couscous with the spices and salt in a large bowl. Pour the boiling water over it, cover, and let stand for 5 minutes. Fluff with a fork and let cool.

Thoroughly drain and pat the roasted red peppers dry, then dice them into pieces no larger than a pecan. Drain and pat the chickpeas completely dry.

Mix the cooled couscous with the cranberries, peppers, chickpeas, and frozen peas. Divide the mixture evenly among 6 containers.

Crumble the feta over the containers. Distribute the pecans on top to ensure they retain their crunch.

Mix the olive oil, lemon juice, honey, za’atar, salt, and pepper to prepare the dressing. Store the dressing in separate small containers and add it just before consumption.