Instructions

1. Prepare the pickled vegetables. Add the apple cider vinegar, salt, and honey to a mason jar. Cover the mason jar and shake the ingredients until the honey is dissolved. 
2. Open the jar and add the jalapeno, onion, and carrots to the jar. Be sure the vegetables are covered in apple cider vinegar. Place the jar in the refrigerator. 
3. Prepare the spice mix for the couscous. Add the turmeric, dried thyme, salt, and coriander to a small bowl and mix. Set aside. 
4. Next toast couscous. Heat a large dutch oven over medium/high heat. Add olive oil. 
5. When the olive oil is fragrant, add the Israeli couscous to the dutch oven and stir. Sprinkle the spices over the couscous. Let the couscous toast in the dutch oven for 2-3 minutes. 
6. Add the chickpeas and red pepper chunks to the dutch oven and mix everything together. 
7. Finally, add the lemon juice and broth to the dutch oven. Stir the ingredients together and bring to a boil. 
8. Let simmer. Turn the heat to low and cover the dutch oven. Let the mixture simmer for 12-14 minutes. The couscous will absorb the liquid at this time. 
9. Meanwhile, add the Greek yogurt, feta, garlic, and lemon zest to a bowl and mix to combine. 
10. Uncover the dutch oven and fluff the couscous with a fork. All the liquid should be gone. 
11. Remove the dutch oven from the heat and add the fresh herbs to the pot and mix. 
12. Top with the feta sauce and pickled vegetables.