A blend of za’atar and ground pepitas showered over couscous and fresh garbanzo beans mixed with feta and green olives. The whole dish is sprinkled with alguashte dukkah, a brilliant mashup mix that Briseño-González came up with by adding ground pepitas, or alguashte — used as a seasoning in many Latin cuisines — to za’atar to make a cheater’s version of dukkah, the Middle Eastern spice mix that uses many similar spices and seeds as za’atar but adds nuts.
Reduce the heat to maintain a gentle simmer, then cover and cook until the couscous is cooked through and has absorbed all the liquid, 7 to 8 minutes. Remove the pan from the heat and uncover. Drizzle the couscous with the remaining 1 tablespoon olive oil and gently fluff the grains with a fork. Let rest while you prepare the dukkah.Finely chop 2 tablespoons pepitas and set aside.
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