Pearl Couscous Salad with Snap Peas and Champagne Vinaigrette - Sarah's Vegan Kitchen

Ingredients

• 1 shallot (finely minced)
• 3 tablespoons champagne vinegar (can sub white wine vinegar)
• 1 teaspoon Dijon mustard
• 2 teaspoons maple syrup
• 1/4 cup good extra-virgin olive oil
• 1/2 teaspoon kosher salt (more to taste)
• black pepper (to taste)
• 1 tablespoon olive oil
• 1 1/2 cups dry pearl couscous
• 2 cups vegetable broth
• 2 cups snap peas
• 6 radishes thinly sliced
• 1/2 cup vegan feta crumbles
• 1/3 cup roasted pistachios (coarsely chopped)
• 1/4 cup fresh torn mint leaves