Mediterranean Pearled Couscous Salad

• Vegetarian

• Produce

  • 1/2 cup Baby arugula
  • 1/4 cup Basil, fresh
  • 1 cup Cherry tomatoes
  • 1 15 ounce can Chickpeas
  • 1 clove Garlic
  • 1 tbsp Lemon, zest
  • 1 Shallot, chopped (about 1/4 cup, large

• Condiments

  • 1/3 cup Kalamata olives
  • 2 tbsp Lemon juice, fresh

• Pasta & Grains

  • 1 cup (israeli couscous, pearled

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 5 2/3 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Feta

• Liquids

  • 1 1/4 cups Water

Found on stripedspatula.com

Description

Ingredients

• 1 cup pearled (Israeli) couscous
• 5 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
• 1 -1/4 cups water
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 clove garlic, minced
• 1 large shallot, chopped (about 1/4 cup)
• 1/2 teaspoon kosher salt, plus additional, to taste
• 1/2 teaspoon freshly ground black pepper, plus additional, to taste
• 15 ounce can chickpeas, rinsed and drained (or equivalent amount dried chickpeas, cooked)
• 1 cup quartered cherry tomatoes
• 1/3 cup halved Kalamata olives
• 1/2 cup roughly chopped baby arugula
• 1/4 cup chopped fresh basil
• 1/2 cup crumbled Feta (I use French), plus additional for serving

Directions

• Heat 2 teaspoons oil in a saucepan over medium-high heat. Add couscous and cook, stirring, until toasted, about 4 minutes. Add water and a pinch of salt and bring to a boil. Cover, lower heat, and simmer until water is absorbed and couscous is al dente, about 8-10 minutes.
• While couscous is cooking, whisk together remaining 5 tablespoons extra virgin olive oil, lemon juice and zest, garlic, shallot, 1/2 teaspoon Kosher salt, and 1/2 teaspoon pepper in a large bowl. Add warm, cooked couscous and stir to coat. Stir in chickpeas and tomatoes. Let stand 10 minutes.
• Add olives, baby arugula, and basil. Gently fold in crumbled Feta and season to taste with salt and pepper. Serve with a little additional Feta crumbled over the salad on the platter, if desired. Salad is best enjoyed at room temperature.