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

Name: Pearl Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots
Total time: 60 min
Yield: 6
Cuisine: Mediterranean
Ingredients: ⅓ cup Red Wine Vinegar (⅓ cup red wine vinegar); 2 tbsp Granulated Sugar (2 tablespoons sugar); 1 tsp Table Salt (Pinch plus ½ teaspoon plus ⅛ teaspoon table salt, divided); 2 pieces Shallots (2 shallots, sliced thin); 2 cup Pearl Couscous (2 cups pearl couscous); ¼ cup Extra Virgin Olive Oil (¼ cup extra-virgin olive oil, divided); 2 ½ cup Water (2½ cups water); 3 tbsp Lemon Juice (3 tablespoons lemon juice); 1 tsp Dijon Mustard (1 teaspoon Dijon mustard); 0.13 tsp Red Pepper Flakes (⅛ teaspoon red pepper flakes); 4 oz Arugula (4 ounces (4 cups) baby arugula, roughly chopped); 1 cup Mint (1 cup fresh mint leaves, torn); ½ cup Green Peas (½ cup frozen peas, thawed); ½ cup Pistachios (½ cup shelled pistachios, toasted and chopped, divided); 3 oz Feta Cheese (3 ounces feta cheese, crumbled (3/4 cup), divided)

A bright Mediterranean side dish of toasted pearl couscous tossed with a lemon-mustard vinaigrette, baby arugula, fresh mint, peas, pistachios, feta, and quick pickled shallots.

60 minMediterranean

Servings6

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Vegetarian
Pescatarian

Ingredients

For 6 servings

Red Wine Vinegar⅓ cup · ⅓ cup red wine vinegar
Granulated Sugar2 tbsp · 2 tablespoons sugar
Table Salt1 tsp · Pinch plus ½ teaspoon plus ⅛ teaspoon table salt, divided
Shallots2 pieces · 2 shallots, sliced thin
Pearl Couscous2 cup · 2 cups pearl couscous
Extra Virgin Olive Oil¼ cup · ¼ cup extra-virgin olive oil, divided
Water2 ½ cup · 2½ cups water
Lemon Juice3 tbsp · 3 tablespoons lemon juice
Dijon Mustard1 tsp · 1 teaspoon Dijon mustard
Red Pepper Flakes0.13 tsp · ⅛ teaspoon red pepper flakes
Arugula4 oz · 4 ounces (4 cups) baby arugula, roughly chopped
Mint1 cup · 1 cup fresh mint leaves, torn
Green Peas½ cup · ½ cup frozen peas, thawed
Pistachios½ cup · ½ cup shelled pistachios, toasted and chopped, divided
Feta Cheese3 oz · 3 ounces feta cheese, crumbled (3/4 cup), divided

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Steps

1Bring 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.
2While shallots cool, heat couscous and 1 tablespoon oil in medium saucepan over medium heat, stirring frequently, until about half of grains are golden brown, 5 to 6 minutes. Add water and ½ teaspoon 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. Transfer couscous to rimmed baking sheet and let cool completely, about 15 minutes.
3Whisk remaining 3 tablespoons oil, lemon juice, mustard, pepper flakes, and remaining ⅛ teaspoon salt together in large bowl. Add cooled couscous, arugula, mint, peas, 6 tablespoons pistachios, ½ 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 ¼ cup feta and remaining 2 tablespoons pistachios and serve.