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

From Spanish Chicken and Israeli Couscous

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

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...

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 evenly cooked results than boiling the couscous. To turn the couscous into a salad, we dress it with a bold vinaigrette of equal parts acid and oil. Finally, we mix in plenty of fresh vegetables, cheese, nuts, and herbs.

Watch the Full Episode

Season 16, Ep. 5
Spanish Chicken and Israeli CouscousSeason 16, Ep. 5

Test cook Julia Collin Davison reveals the secrets to making the best Spanish Braised Chicken with Sherry and Saffron. Then, tasting expert Jack Bishop conducts a tasting of Israeli couscous. Finally,...