Israeli Couscous Salad

Ingredients

• olive oil (4 tablespoons)
• small shallot, finely chopped (1 (about 2 tablespoons)
• red wine vinegar (2 tablespoons)
• salt (1/2 teaspoon)
• freshly ground black pepper (1/4 teaspoon)
• regular or whole wheat Israeli (pearl) couscous (1 cup)
• water (2 cups)
• chickpeas, drained and rinsed (one 15-ounce / 443 mL can)
• cherry tomatoes, halved (2 cups/1 pint)
• feta cheese, crumbled (4 ounces / 1 cup)
• loosely packed chopped fresh parsley leaves (1/4 cup)
• chopped fresh oregano leaves (2 tablespoons)

Instructions

1. Whisk 3 tablespoons of the olive oil, shallot, vinegar, 1/4 teaspoon of the salt, and pepper in a large bowl until combined; set aside.
2. Heat the remaining 1 tablespoon oil in a large saucepan over medium heat until shimmering.
3. Add the couscous and toast, stirring occasionally, until light golden-brown, about 3 minutes.
4. Add the water and remaining 1/4 teaspoon salt, stir to combine, and bring to a boil.
5. Reduce the heat to medium-low and simmer uncovered until the couscous is tender, about 10 minutes.
6. Drain the couscous through a fine-mesh strainer to remove any excess cooking liquid.
7. Transfer the hot couscous to the bowl of dressing, add the chickpeas, and stir to combine.
8. Let sit 15 to 20 minutes, stirring occasionally, to cool slightly and let the flavors meld.
9. Stir in the tomatoes, feta, and herbs.
10. Serve warm or at room temperature.

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.

Source: thekitchn.com