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

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This recipe for Israeli Couscous with Lemon, Mint, Peas, Feta and Pickled Shallots, by , is from Your Cookbook of Mom's Favorite Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mom

Category:
Category:
 

Salad


Ingredients:  
Ingredients:  
1/3 cup red wine vinegar
2 tablespoons sugar
Salt and Pepper
2-4 shallots, sliced thinly (depending on your love of pickled onions- I used 4)
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 (see below)
4 oz (4 cups) baby arugula, roughly chopped
1 cup fresh mint, torn
1/2 cup fresh or frozen peas, thawed
1/2 cup shelled pistachios, toasted and chopped
3oz feta cheese, crumbled (3/4 cup)

Directions:
Directions:
For efficiency, let the shallots pickle while you prepare the remaining ingredients.

1. Bring vinegar, sugar, and pinch salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Remove pan from heat, add shallots, and stir to combine. Cover and let cool completely, about 30 minutes. Drain and discard liquid.

2. Whisk oil, lemon juice, mustard, pepper flakes, and 1/8 teaspoon salt together in large bowl. Add cooled couscous, arugula, mint, peas, 6 tablespoons pistachios, 1/2 cup feta, and shallots and toss to combine. Season with salt and pepper to taste and transfer to serving bowl.

3.Let stand for 5 minutes. Sprinkle with remaining 1/4 cup feta and remaining 2 tablespoons pistachios and serve.
 

Simple Israeli Couscous


Ingredients:  
Ingredients:  
2 cups Israeli Couscous (Pearl)
1 tablespoon extra-virgin olive oil
2 1/2 cups water
1/2 teaspoon salt

Directions:
Directions:
Heat couscous and oil in medium saucepan over medium heat, stirring frequently, until about half of grains are golden brown, 5 to 6 minutes. Add water and salt; stir to combine. Increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until water is absorbed, 9 to 12 minutes.
Remove saucepan from heat and let stand, covered, for 3 minutes. Serve.

The warm couscous can be tossed with butter or extra-virgin olive oil and salt and pepper for a side dish or cooled and used in a salad.

If you’re making a salad, transfer the couscous to a rimmed baking sheet and let it cool completely, about 15 minutes.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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