Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots

Name: Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots
Yield: Serves 6
Ingredients: 1/3 cup, red wine vinegar; 2 tablespoons, sugar; , Salt and pepper; 2 , shallots, sliced thin; 3 tablespoons, extra-virgin olive oil; 3 tablespoons, lemon juice; 1 teaspoon, Dijon mustard; 1/8 teaspoon, red pepper flakes; 1 , recipe Simple Israeli Couscous , cooled; 4 ounces (4 cups), baby arugula, roughly chopped; 1 cup, fresh mint leaves, torn; 1/2 cup, frozen peas, thawed; 1/2 cup, shelled pistachios, toasted and chopped; 3 ounces, feta cheese, crumbled (3/4 cup)

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Appears in Cook's Illustrated July/August 2015, America's Test Kitchen TV

SERVES6

TIME35 minutes

has video

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...

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