ISRAELI COUSCOUS WITH LEMON, MINT, PEAS, FETA, AND PICKLED SHALLOTS RECIPE - (4.1/5)
Provided by DreiFromBK
Number Of Ingredients 14
Steps:
- For efficiency, let the shallots pickle while you prepare the remaining ingredients. In a small saucepan, bring vinegar, sugar and a pinch of salt to a simmer over medium heat. Stir until the sugar dissolves. Add shallots, stir, cover and remove from heat. Allow to cool for about 30 minutes. Drain and roughly chop shallots. Set aside. Using a medium saucepan, heat couscous and oil over medium heat for about 6 minutes or until half the grains are golden brown. Add water and salt, stir. Increase the heat to high and bring to a boil. Stir. Reduce heat to low, cover and allow to simmer for about 10 minutes or until all the water is absorbed. Turn off heat and let stand, still covered for 3 minutes. Next, grab a baking sheet. Spread the couscous in a single layer and cool. Set aside. Whisk together the oil, lemon juice, mustard, red pepper flakes, and salt in a large bowl. Add couscous and toss in dressing. Then add arugula, mint, peas, 1/2 cup feta and shallots. Toss gently. Season with salt and pepper and transfer to a pretty bowl. Sprinkle the remaining 1/4 cup of feta. Add a squeeze of lemon juice over the salad if desired. Serve chilled or at room temperature. This salad is best the day it is made, but does make nice leftovers for lunch or dinner the next day. Enjoy!
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Makiah Mcknight
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I highly recommend it!
Ismail Abubakar
[email protected]I made this salad for a potluck and it was a huge hit. Everyone loved it!
PhantomToby
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids loved the sweet peas and the feta cheese.
Courtney Ray
[email protected]I'm not a big fan of mint, so I omitted it from the recipe. The salad was still delicious, but I think it would have been even better with the mint.
Mthokozisi Msibi
[email protected]This salad is a great way to use up leftover couscous. I usually have some leftover from making chicken or fish, and this is a great way to use it up.
Irma Morales
[email protected]I've made this salad several times now and it's always a hit. It's so easy to make and always turns out delicious.
Sidra
[email protected]This salad is perfect for a summer picnic or barbecue. It's light and refreshing, and the flavors are amazing. I highly recommend it!
chanul Nimsara
[email protected]I'm not a big fan of couscous, but this salad changed my mind. The lemon-mint dressing is so refreshing and the peas and feta add a nice touch of sweetness and saltiness. I'll definitely be making this again.
Mahawa Sankoh
[email protected]This salad is a great make-ahead dish. I made it the night before a party and it was even better the next day. The flavors had time to meld together and the couscous soaked up all the delicious dressing.
Sharon Andanje
[email protected]I thought this salad was just okay. The flavors were a bit too tart for my taste and the couscous was a little dry.
Julian Cruz
[email protected]This salad is amazing! The flavors are so well-balanced and the couscous is cooked perfectly. I will definitely be making this again.
Kennedy Tann
[email protected]I've made this salad several times now and it's always a crowd-pleaser. It's light and refreshing, but still filling and satisfying. I highly recommend it!
imran ali02
[email protected]This is one of my favorite recipes for Israeli couscous. It's so easy to make and always turns out delicious. I love the combination of flavors and textures in this dish.
Sijan Taskin
[email protected]I made this salad for my family last night and it was a hit! Everyone loved the bright and lemony flavor. I especially liked the addition of the pickled shallots, which added a nice crunch and tang.
Idongesit Uwah
[email protected]This Israeli couscous salad is a refreshing and flavorful dish that's perfect for a summer party or potluck. The combination of tangy lemon, fresh mint, and sweet peas is delicious, and the feta cheese and pickled shallots add a nice touch of salty a