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

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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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