Pearl Couscous Salad with Mint, Peas, Pistachios and Pickled Shallots
My Pearl Couscous salad is packed with flavor from red wine vinegar, lemon juice and extra virgin olive oil. The addition of pickled shallots, Dijon mustard and fresh mint take it over the top!
=== 🍽🍸🥩 RECIPE ===
1/2 Cup (120 ml) Red Wine Vinegar
2 Tablespoons Sugar
3-4 Shallots, sliced thin
3 Tablespoons Extra-Virgin Olive Oil
3 Tablespoons Lemon Juice
1 Teaspoon Dijon Mustard
2 Cups (320g) Uncooked Pearl Couscous
3 Cups (720ml) Vegetable Stock or Water
4 Cups (70g) Baby Arugula, Roughly Chopped
1 Cup (20g) Fresh Mint Leaves, Torn
3/4 Cup (90g) Frozen Peas, Thawed
1/2 Cup (70g) Shelled Pistachios, Chopped
3 Ounces (85g) Feta Cheese, Crumbled
Salt & Pepper
To Pickle the Shallots:
Bring the vinegar, sugar and pinch of salt to a simmer in a small saucepan over medium-high heat, stirring occasionally to dissolve the sugar.
Remove the pan from the heat, and add the shallots. Stir to combine. Cover and let cool completely, about 30 minutes.
Drain and discard liquid.
To Cook the Couscous:
Bring 3 cups (720 ml) of vegetable stock or water to a boil. Add a large pinch salt and the couscous. Lower heat to a simmer, and cover. Cook for 8 to 10 minutes, stirring occasionally.
For the salad:
In a large bowl, whisk together the oil, lemon juice mustard, salt & pepper.
Add the couscous, arugula, mint, peas, half of the pistachios and half of the crumbled feta.
Toss to combine. Let stand for 5 minutes.
Just before serving, sprinkle the remaining pistachios and feta over the top.
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