Israeli Couscous Salad With Artichokes, Roasted Peppers, Feta And Lemon Shallot Vinaigrette Recipe

"This salad is a filling, but light mix of satisfyingly chewy pearled couscous, salty cheese, sharp and savory marinated vegetables, and a bright lemony dressing. Israeli (or pearled) couscous is actually not a grain, but a pasta. The nice thing about it is that it’s good served hot or cold, and you can interchange it with any recipe that uses orzo (in soups, alone with sauces, in side salads, etc). This recipe takes about 15 minutes to prepare, and it's a perfect side dish for large groups, a take-along picnic snack, or for packing up into containers to take to work for lunch. PLEASE NOTE:***** This salad will keep the better part of a week, refrigerated, and is delicious on it’s own, or topped with grilled chicken, a poached egg, or grilled seafood.***** You can roast your own red peppers (either in the oven or by holding them directly over the flame of a gas burner until the skin is black and charred all over, then peeling off the skin) or buy the jarred type that are packed in oil or vinegar. Finally, customize this however you like! Eggplant, mushrooms, fresh tomatoes, cooked and chopped ham or chicken, and hearts of palm would all be delicious additions. ***** Use the Feta that comes packaged in liquid, if you can find it. It’s less dry than the pre-crumbled kind and tastes much better. I found this recipe the EatAndRelish blog."

Step by Step Method

Step 1

Bring the chicken broth, vegetable broth, or water to a boil (if using water, salt the water well). When boiling, add in the dry couscous. Stir occasionally 6-8 minutes, until all liquid is absorbed and the couscous is tender (it should have the bite of an al dente pasta).

Step 2

Drain off any excess broth or water that has not been absorbed, and take care when cooking that the couscous does not dry out and burn (if it looks dry but is still not yet completely cooked add water 1/4 cup at a time).

Step 3

Rinse the cooked couscous under cool water, and reserve to the side in a large bowl.

Step 4

While the couscous cooks, make the dressing.

Step 5

In a small bowl, whisk together the mustard, honey, lemon juice, lemon zest, and vinegar.

Step 6

In a slow and steady stream, add the olive oil to the mixture while whisking constantly.

Step 7

When emulsified, whisk in the chopped shallot.

Step 8

Set to the side while the couscous cooks.

Step 9

Chop the roasted red peppers into a medium size dice.

Step 10

Cut the artichoke hearts into quarters or sixths (depending on how large they are), and trim and chop the stems (if they are still attached).

Step 11

Chop the scallions.

Step 12

Finally, assemble the salad, adding the artichoke hearts, red peppers, scallions and Feta into the bowl with the cooked and cooled couscous, and stir to combine.