Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots | America's Test Kitchen

Ingredients

• ⅓ cup red wine vinegar
• 2 tablespoons sugar
• Pinch plus ½ teaspoon plus ⅛ teaspoon table salt , divided
• 2 shallots , sliced thin
• 2 cups pearl couscous
• ¼ cup extra-virgin olive oil , divided
• 2½ cups water
• 3 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• ⅛ teaspoon red pepper flakes
• 4 ounces (4 cups) baby arugula , roughly chopped
• 1 cup fresh mint leaves , torn
• ½ cup frozen peas , thawed
• ½ cup shelled pistachios , toasted and chopped, divided
• 3 ounces feta cheese , crumbled (3/4 cup), divided