Israeli Couscous Salad
Ingredients
Pickled Shallots
-
⅓
cup
red wine vinegar
-
2
tablespoons
granulated sugar
-
to taste
salt and freshly ground black pepper
-
2
shallots
thinly sliced
Couscous
-
2
cups
Israeli couscous
-
1
tablespoon
olive oil
-
2 ½
cups
water
-
½
teaspoon
salt
Salad
-
3
tablespoons
olive oil
-
3
tablespoons
lemon juice
-
1
teaspoon
Dijon mustard
-
⅛
teaspoon
red chili flakes (optional)
-
4
ounces
baby arugula
-
1
cup
fresh mint leaves
-
4
ounces
feta cheese
-
½
cup
frozen peas
-
½
cup
walnuts
Instructions
- Pickle the shallots by simmering vinegar, sugar, and salt until dissolved, then add shallots and cool for about 30 minutes.
- In a saucepan, toast couscous in olive oil until lightly browned, then add water and salt, bring to a boil, cover, and simmer until water is absorbed.
- Let the couscous stand covered for 3 minutes, then spread it on a baking sheet to cool.
- In a large bowl, whisk together olive oil, lemon juice, mustard, red pepper flakes, and salt.
- Add the cooled couscous, arugula, mint, feta, peas, walnuts, and drained shallots to the bowl and toss to combine.
- Season with salt and pepper to taste, then transfer to a serving bowl and garnish with remaining feta and walnuts.
Nutrition Facts (estimated)
Servings
6
Calories
457
Total fat
20g
Total carbohydrates
56g
Total protein
13g
Sodium
436mg
Cholesterol
17mg
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