Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots
Appears in Cook's Illustrated July/August 2015
WHY THIS RECIPE WORKS
To make pasta salad using Israeli couscous, we first toast the spheres in oil to bring out their nuttiness. We then cook the couscous in a measured amount of water that is soaked up during cooking. This absorption method produces more evenl...