Mediterranean Pearl Couscous Salad

Bring the water to a boil.
Add the pearl couscous to the pot and simmer for 8 -10 minutes.
I recommend cooking 8 minutes as the couscous will be al dente and the dressing will be absorbed by the couscous in the salad.
(Check your brand of Pearl Couscous package to see if the ratio and cooking time are the same.)
Remove from the pot, drain any excess liquid if needed.
Put the couscous on a sheet pan or shallow bowl to cool in the refrigerator.
Don't rinse the couscous, you want the starches on the couscous to be present to absorb the dressing.

Preheat a grill or broiler.
Slice the zucchini into 2-3 planks (depending on the size of the zucchini) the length of the zucchini.
On the grill or under the broiler, blister the bell pepper and char the zucchini to get some grill marks or browning.
Remove the bell pepper and wrap in a bowl to steam off the skin.
Remove the zucchini and let cool.
Once cooled, dice the zucchini into roughly /2" dice.
Peel the charred skin from the bell pepper and remove the seeds.
Dice the bell pepper into 1/2" diced pieces.
Toast the almond slivers for about 5 minutes in the oven at 350° until they are golden brown.
Chop the parsley.
Drain and rinse the chickpeas.
Reserve the vegetables until ready to assemble.

Using a tall container to hold an immersion blender place the garlic into the container.
Add parsley and spices to the container.
Add the lemon juice and olive oil.
Using an immersion blender, puree the ingredients until smooth and emulsified.
Adjust seasoning if necessary.

In a bowl, add the couscous and pour in the vinaigrette.
Toss to coat the couscous.
Add the prepared vegetable ingredients.
Mix to combine.
Let the salad chill in the refrigerator for at least 30 minutes.
Enjoy!