Israeli Couscous With Lemon, Mint, Peas, Feta, And Pickled Shall Recipe

Name: Israeli Couscous With Lemon, Mint, Peas, Feta, And Pickled Shall
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup red wine vinegar; 2 tablespoons sugar; salt and pepper, to taste; 2 shallots, sliced thin; 3 tablespoons olive oil, extra virgin; 3 tablespoons lemon juice; 1 teaspoon Dijon mustard; 1/8 teaspoon red pepper flakes; 2 cups israeli couscous, cooled (see below); 4 ounces 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)

Servings: persons

1/3 cup red wine vinegar
2 tablespoons sugar
salt and pepper, to taste
2 shallots, sliced thin
3 tablespoons olive oil, extra virgin
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon red pepper flakes
2 cups israeli couscous, cooled (see below)
4 ounces 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)

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

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 cup red wine vinegar, 2 tablespoons sugar, salt and pepper, to taste, 2 shallots, sliced thin, and more.

Yes, Israeli Couscous With Lemon, Mint, Peas, Feta, And Pickled Shall falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Israeli Couscous With Lemon, Mint, Peas, Feta, And Pickled Shall

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