This Israeli pearl couscous recipe packs tons of fabulous flavor and is utterly addictive! This dish is ready in 30 minutes and made with simple ingredients in just one pot! It's an easy, delicious dish you are sure to love!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Prepare the dressing: Add the oil, garlic, Dijon and honey to a small bowl or a mason jar. Add in ¼ cup fresh lemon juice, a scant ½ teaspoon zest, ¼ teaspoon kosher salt and generous pinch of pepper. Whisk until well combined. If using a mason jar, add the lid and seal. Shake the jar until well combined.
Infuse oil: Heat oil in a medium saucepan over medium-low heat. Add the shallots and 1 heaping tablespoon of lemon zest. Let the flavors infuse and sweat the vegetables, stirring, for 2-3 minutes.
Cook couscous: Stir in the couscous and increase the heat to medium. Cook, stirring, for 2-3 minutes or until the couscous is lightly toasted and fragrant. Add in the stock and season with a generous pinch of salt and pepper. Increase heat to medium-high and bring to a rapid simmer, then immediately reduce heat to a low. Cover the pan tightly with a lid and cook for 10-12 minutes, until the couscous is tender, and liquid is almost all absorbed. Remove from heat.
Stir in tomato oil & cover: Remove cover from couscous. Add the 2 tablespoons of sun-dried tomato oil and stir to combine. Replace cover and set aside (off heat), for about 3-5 minutes, until liquid is completely evaporated. The couscous should be tender, and the mixture should be fluffy, not soupy. Season couscous to taste with salt and pepper; fluff with a fork. Transfer the couscous to a large bowl.
Add dressing: Add half the dressing (about ¼ cup) to the slightly warm couscous and toss well to combine. Set aside to cool completely.
Toss couscous: Once the couscous is cooled, add the chickpeas, arugula, green onions, herbs and half the feta. Toss to combine. Add the remaining dressing. Taste and adjust for seasoning with salt and pepper. (Optional: Cover and refrigerate.)
Serve: Sprinkle couscous with remaining feta and toasted pine nuts. Garnish with lemon wedges if using. Enjoy!
Fresh Herbs: Use your favorite combination of fresh herbs. I personally love dill, basil and chives in this.
Couscous cooking liquid: For the most flavor, I highly recommend you use chicken stock, vegetable stock or good-quality chicken broth.
Dressing: The dressing can be made at up 3 days in advance and stored in an airtight container in the refrigerator.
How to toast pine nuts: Heat a large (dry) skillet over medium heat. Add the pine nuts and cook, stirring frequently, until the nuts are lightly golden in color, about 2-3 minutes. Transfer to a plate to cool.
Make ahead: This salad is delicious when eaten straight away. However, you can also make the salad in advance! Cover it and refrigerate for at least 1 hour to allow the flavors to develop and marry. Do not add the herbs, nuts or cheese until right before serving. The couscous will continue to absorb the dressing as it sits. Add more dressing, extra virgin olive oil, or lemon juice and stir well just before serving to bring it back to life and remove ‘clumps’
Storage: Couscous will keep well stored in an airtight container in the refrigerator for up to 5 days.
Nutritional information is an approximation based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.