Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots

americastestkitchen.com

Jody Newman

⅓ cup red wine vinegar

2 tablespoons sugar

Salt and pepper

2 shallots, sliced thin

3 tablespoons extra-virgin olive oil

3 tablespoons lemon juice

1 teaspoon Dijon mustard

⅛ teaspoon red pepper flakes

1 recipe Simple Israeli Couscous (see related content), cooled

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

3 ounces feta cheese, crumbled (¾ cup)

Directions at americastestkitchen.com

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