ISRAELI COUSCOUS WITH LEMON, MINT, PEAS, FETA AND PICKELED SHALLOTS

ISRAELI COUSCOUS WITH LEMON, MINT, PEAS, FETA AND PICKELED SHALLOTS image

Yield 6 Servings

Number Of Ingredients 16

Previous Next

2 C Israeli Couscous
2 T Olive Oil
2.5 C water
salt
1/2 C Red Wine Vinegar
2 T Sugar
2 Shallots, sliced thin
3 T olive oil
3T lemon juice
1t Dijon mustard
1/8 t red pepper flakes
4 C baby arugula, roughly chopped
1 C fresh mint leaves, torn
1 C frozen peas, thawed (or fresh, blanched)
1/2 C pistachios (substituted slivered almonds)
3/4 C feta, crumbled

Steps:

Cook Couscous. Heat in olive oil, stirring frequently until about half are golden grown (5-6 min). Add water and salt. Bring to boil. Reduce heat to med-low, cover and simmer, stirring occasionally, until water is absorbed (9-12 min). Let stand covered 3 min. Cool on cookie sheet. PICKLE SHALLOTS Bring vinegar, sugar and pinch salt to simmer, stirring util sugar dissolves. Add shallots, stir. Cover and cool 30 min. Drain and discard liquid. Whisk oil, lemon juice, mustard, pepper flakes and salt together. Add cooled couscous, arugula, mint, peas, nuts, feta and shallots and toss. Season.