Pearl Couscous with Lemon Mint Peas Feta and Pickled Shallots
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
Instructions
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