Israeli Couscous Salad
Servings: 6

For the pickled shallots:
1/3 cup red wine vinegar
2 tablespoons granulated sugar
Salt and freshly ground black pepper
2 shallots thinly sliced

For the couscous:
2 cups Israeli couscous
1 tablespoon olive oil
2 1/2 cups water
1/2 teaspoon Salt

For the salad:
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon red chili flakes optional
4 ounces baby arugula roughly chopped
1 cup fresh mint leaves roughly chopped
4 ounces feta cheese crumbled
1/2 cup frozen peas thawed
1/2 cup walnuts toasted and chopped, plus more for garnish


To make the pickled shallots:
In a small saucepan over medium-high heat, bring vinegar, sugar, and a pinch of salt to simmer, stirring until sugar is dissolved. Stir in shallots.

Cover and cool completely, about 30 minutes. Drain well and discard marinade.

To make the couscous:
In a medium saucepan over medium heat, combine couscous and oil. Cook the couscous until lightly browned, about 5 to 6 minutes.

Stir in water and salt and bring to boil. Reduce heat, cover, and simmer until water is absorbed, stirring occasionally, about 9 to 12 minutes. Remove from heat and let stand, covered, for 3 minutes.

Transfer to a rimmed baking sheet and spread in a single layer. Cool completely, about 15 minutes.

To make the salad:
In a large bowl, whisk together olive oil, lemon juice, mustard, red pepper flakes (if using), and a pinch of salt. Add cooled couscous, arugula, mint, ½ cup feta, peas, walnuts, and drained shallots. Toss to combine.

Season to taste with salt and pepper and transfer to a serving bowl. Garnish with remaining feta and more chopped walnuts.


Notes
Shallots: I’d be remiss if I didn’t emphasize how brilliant the addition of quickly-pickled shallots is in this couscous salad. They only take a few minutes to make, and I know you’ll find other ways of sneaking them into your recipes for an unexpected pop of flavor.

Israeli couscous: This larger style of couscous is usually sold in bags, boxes, or even small plastic jugs at well-stocked grocery stores or online. Look for packages labeled maftoul, pearl couscous, or Israeli couscous. Since couscous is actually a pasta that only looks like a grain, feel free to use other tiny pastas: orzo, farfallini, fregola, bow tie pasta…you get the idea. You can also use the smaller-grained regular couscous for this recipe.

Arugula: The peppery notes of this leafy green play nicely with the tangy pickled shallots and salty feta cheese. If you can’t find or don’t love arugula, try spinach or baby kale instead.
Feta cheese: Or crumbled goat cheese.

Thawed frozen peas: If you have access to fresh green peas, go for it! No peas at all? No problem; replace them with diced cucumber or blanched green beans.

Fresh mint: Or fresh parsley if you prefer.

Walnuts: Toasting nuts brings out their flavor even more, plus it creates a crunchier texture and intoxicating aroma.

Yield: My Israeli Couscous Salad recipe makes six entree-sized portions. If you’re serving this pasta salad as a side dish, it will serve 10 to 12.

Storage: Store leftovers covered in the refrigerator for up to 4 days. This salad in general (and the arugula in particular) has great staying power in the fridge!

Make ahead: The pickled shallots can be made a week in advance (store covered in the refrigerator). Make and cool the Israeli couscous a day in advance, storing it covered in the refrigerator (a large zipper-top plastic bag works well).