Pearl Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots
These pasta pearls can revitalize a picnic salad—but first you have to cook them right.
Keywords
- Side Dishes
- ATK Staff Pick
- Quick
- Salads
- Vegetables
- Vegetarian
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Cooking tools:
- Saucepan
- Baking sheet
- Mixing bowl
- Whisk
- Serving bowl
- Measuring spoon
- Measuring cup
- Colander
- Spoon
- Chef's knife
- Cutting board
- Fine-mesh sieve
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
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