Israeli Couscous Salad

If you want a more hearty couscous side (pictured above), double the couscous (olive oil, shallots, lemons, couscous, and water/stock) and the dressing.

Recipe adapted from No Spoon Necessary.

Ingredients:

Couscous

• 2 ½ TBSP olive oil
• 2 medium shallots – finely diced (about 1/3 heaping cup)
• 2 large lemons, zested & juiced (1/4 cup juice) (1 TBSP & ½ tsp zest – DIVIDED)
• 1 ½ c. Israeli pearl couscous
• 1 ¾ c. stock or water
• 1 (8 oz.) jar oil-packed julienne sun-dried tomatoes – drained & 2 TBSP oil reserved
• 1 (14 oz.) can chickpeas, drained & rinsed
• 3 oz. baby arugula, or more to taste
• 3 large green onions, thinly sliced
• 6 ounces feta cheese, crumbled
• ½ c. fresh herbs, chopped (basil, parsley, cilantro, and/or mint)
• 3 TBSP toasted pine nuts 
• Salt & pepper

Dressing

• ¼ c. olive oil
• 1 garlic, minced
• 1 tsp. Dijon mustard
• 1 tsp. honey

Directions:

1. Prepare Dressing:  Add the oil, garlic, Dijon and honey to a small bowl or a mason jar. Add in ¼ c. fresh lemon juice, a scant ½ tsp. zest, ¼ tsp salt and generous pinch of pepper. Whisk until well combined. If using a mason jar, add the lid and seal. Shake the jar until well combined.
2. Infuse Oil: Heat oil in a medium saucepan over medium-low heat. Add the shallots and 1 heaping TBSP of lemon zest. Let the flavors infuse and sweat the vegetables, stirring, for 2-3 minutes.
3. Prepare Couscous: Stir in the couscous and increase the heat to medium. Cook, stirring, for 2-3 minutes or until the couscous is lightly toasted and fragrant. Add in the stock and season with a generous pinch of salt and pepper. Increase heat to medium-high and bring to a rapid simmer, then immediately reduce heat to a low. Cover the pan tightly with a lid and cook for 10-12 minutes, until the couscous is tender, and liquid is almost all absorbed. Remove from heat.
4. Stir in sundried tomato oil & cover: Remove cover from couscous. Add the 2 tablespoons of sun-dried tomato oil and stir to combine. Replace cover and set aside (off heat), for about 3-5 minutes, until liquid is completely evaporated. The couscous should be tender, and the mixture should be fluffy, not soupy. Season couscous to taste with salt and pepper; fluff with a fork. Transfer the couscous to a large bowl.
5. Add dressing: Add half the dressing (about ¼ c.) to the slightly warm couscous and toss well to combine. Set aside to cool completely.
6. Toss couscous: Once the couscous is cooled, add the chickpeas, arugula, green onions, herbs and half the feta. Toss to combine. Add the remaining dressing. Taste and adjust for seasoning with salt and pepper. (Optional: Cover and refrigerate.)
7. Serve: Sprinkle couscous with remaining feta and toasted pine nuts. Garnish with lemon wedges if using. 

Israeli Couscous Salad: