Israeli Cous Cous Salad

Ingrid makes the BEST salads. Here’s another winner! Serves 4-6.

INGREDIENTS

  • 4 tablespoons olive oil, divided

  • 1 small shallot, finely chopped (about 2 tablespoons)

  • 2 tablespoons red wine vinegar

  • 1/2 teaspoon kosher salt, divided

  • 1/4 teaspoon freshly ground black pepper

  • 1 cup regular or whole wheat Israeli (pearl) couscous

  • 2 cups water

  • 1 (about 15-ounce) can chickpeas, drained and rinsed

  • 1 pint cherry tomatoes (about 2 cups), halved

  • 4 ounces feta cheese, crumbled (about 1 cup)

  • 1/4 cup loosely packed chopped fresh parsley leaves

  • 2 tablespoons chopped fresh oregano leaves

INSTRUCTIONS

  1. Whisk 3 tablespoons of the olive oil, shallot, vinegar, 1/4 teaspoon of the salt, and pepper in a large bowl until combined; set aside.

  2. Heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat until shimmering. Add the couscous and toast, stirring occasionally, until light golden-brown, about 3 minutes. Add the water and remaining 1/4 teaspoon salt, stir to combine, and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the couscous is tender, about 10 minutes. Drain the couscous through a fine-mesh strainer to remove any excess cooking liquid.

  3. Transfer the hot couscous to the bowl of dressing, add the chickpeas, and stir to combine. Let sit 15 to 20 minutes, stirring occasionally, to cool slightly and let the flavors meld. Stir in the tomatoes, feta, and herbs. Serve warm or at room temperature.

RECIPE NOTES

  1. Make ahead: The salad can be made a day ahead without herbs and refrigerated overnight. Let sit at room temperature for 30 minutes to take the chill off and stir in the fresh herbs before serving.

  2. Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days

RecipesSusan JohnsonComment