Israeli Couscous With Lemon Mint Peas Feta And Pickled Shallots Recipes

Steps:

• 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.
• 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. Let stand for 5 minutes. Sprinkle with remaining 1/4 cup feta and remaining 2 tablespoons pistachios and serve.
• For Israeli Couscous: Heat 2 cups of couscous and 1 tablespoon olive oil in a medium saucepan over medium heat, stirring frequently, until about half of grains are golden brown, 5 to 6 minutes. Add 2-1/2 cups of water and 1/2 teaspoon of 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.

Steps:

• For efficiency, let the shallots pickle while you prepare the remaining ingredients. In a small saucepan, bring vinegar, sugar and a pinch of salt to a simmer over medium heat. Stir until the sugar dissolves. Add shallots, stir, cover and remove from heat. Allow to cool for about 30 minutes. Drain and roughly chop shallots. Set aside. Using a medium saucepan, heat couscous and oil over medium heat for about 6 minutes or until half the grains are golden brown. Add water and salt, stir. Increase the heat to high and bring to a boil. Stir. Reduce heat to low, cover and allow to simmer for about 10 minutes or until all the water is absorbed. Turn off heat and let stand, still covered for 3 minutes. Next, grab a baking sheet. Spread the couscous in a single layer and cool. Set aside. Whisk together the oil, lemon juice, mustard, red pepper flakes, and salt in a large bowl. Add couscous and toss in dressing. Then add arugula, mint, peas, 1/2 cup feta and shallots. Toss gently. Season with salt and pepper and transfer to a pretty bowl. Sprinkle the remaining 1/4 cup of feta. Add a squeeze of lemon juice over the salad if desired. Serve chilled or at room temperature. This salad is best the day it is made, but does make nice leftovers for lunch or dinner the next day. Enjoy!

Steps:

• Cook Couscous. Heat in olive oil, stirring frequently until about half are golden grown (5-6 min). Add water and salt. Bring to boil. Reduce heat to med-low, cover and simmer, stirring occasionally, until water is absorbed (9-12 min). Let stand covered 3 min. Cool on cookie sheet. PICKLE SHALLOTS Bring vinegar, sugar and pinch salt to simmer, stirring util sugar dissolves. Add shallots, stir. Cover and cool 30 min. Drain and discard liquid. Whisk oil, lemon juice, mustard, pepper flakes and salt together. Add cooled couscous, arugula, mint, peas, nuts, feta and shallots and toss. Season.

Steps:

• In medium saucepan over medium-low heat, heat olive oil. Add shallot; cook until translucent but not browned, 3 to 5 minutes. Add couscous; stir to coat with oil. Add stock, cover, reduce heat to low, and cook, stirring occasionally, until couscous is soft and all liquid has been absorbed, about 15 minutes.
• Remove couscous from heat; stir in lemon juice, lemon zest, and mint. Season to taste with salt and pepper, and serve.