Couscous recipe with garbanzos, feta and Alguashte Dukkah - Los Angeles Times

Ingredients

• Kosher salt
• 4 ounces feta, preferably sheep’s milk, such as Hungarian or Valbreso, crumbled
• 4 ounces Castelvetrano green olives, pitted and thinly sliced
• 1/2 cup extra-virgin olive oil, divided
• 1 tablespoon fresh lemon juice, plus wedges for serving
• 1 teaspoon crushed red chile flakes
• Freshly ground black pepper
• 2 cups Israeli couscous
• 2 1/2 cups water
• 1/2 cup lightly packed flat-leaf parsley leaves, finely chopped
• 1 tablespoon lightly packed tarragon leaves, finely chopped
• 1/4 cup pepitas, preferably roasted and salted, divided
• 1/4 cup za’atar