Ingredients:

  • 1 ½ cups Israeli Pearl Couscous (Ptitim)
  • 3 cups Vegetable or Chicken Stock (low-sodium preferred)
  • 2 Tbsp Extra Virgin Olive Oil (for toasting)
  • 1 medium Shallot or Small Red Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 1 large Lemon, zested and juiced (approx. 3 Tbsp juice)
  • ½ cup Fresh Parsley, finely chopped
  • ¼ cup Fresh Mint, finely chopped
  • 4 oz Feta Cheese, crumbled
  • 1 cup Cherry Tomatoes, halved

Instructions:

  1. Prep Aromatics: Finely dice the shallot/onion and mince the garlic. Halve the cherry tomatoes. Chop all fresh herbs and reserve.
  2. Toast the Couscous: Heat the olive oil in a saucepan over medium heat. Add the dry Israeli couscous. Sauté, stirring constantly, for 3–5 minutes until the pearls are golden brown and smell wonderfully nutty. Watch carefully to prevent burning.
  3. Bloom Aromatics: Add the diced shallot/onion and garlic to the toasted couscous. Sauté for another 2 minutes until softened and fragrant.
  4. Add Liquid and Season: Pour in the warm stock and the measured salt and pepper. Bring the mixture to a rolling boil.
  5. Simmer: Immediately reduce the heat to the lowest setting, cover the pan tightly with the lid, and simmer for 10–12 minutes. Do not lift the lid during this time.
  6. Rest: Remove the pan from the heat and let it sit, covered, for a further 5 minutes. This allows the couscous to absorb the remaining liquid and steam perfectly.
  7. Fluff and Transfer: Uncover the pot. Use a fork to gently fluff the couscous, separating the pearls. Transfer the warm couscous to a large mixing bowl.
  8. Dress: Add the lemon zest, lemon juice, the chopped parsley and mint, and the halved cherry tomatoes to the couscous. Drizzle with an extra tablespoon of fresh olive oil, if desired.
  9. Fold and Finish: Gently fold the ingredients together. Taste and adjust the seasoning (salt, pepper, or extra lemon juice) until it’s spot on.
  10. Serve: Gently fold in the crumbled feta cheese just before serving (to prevent it from dissolving). Serve warm, or chill completely for a cold salad.