I’d like to clear up a quick kitchen mystery before we start: Israeli couscous and pearl couscous are the exact same thing. And yes, couscous is actually pasta!

I have a similar couscous recipe on this site, but this one is a little more complex and has a little more oomph. It’s light, refreshing and full of healthy ingredients. It’s definitely being added to my summer rotation. I know it’ll be great paired with anything that comes off the grill.

This recipe is more about assembling than cooking—which is nice in the warmer weather, but it will still take about an hour to pull together unless you’re incredibly fast in the kitchen. This dish is great to eat warm or cold, which makes it a great recipe to bring to a potluck or a picnic. It’s best the day you make it, but it’s quite good as a leftover too.

Israeli Couscous with Lemon, Mint, Peas, Feta and Pickled Shallots
Recipe from America’s Test Kitchen

For the shallots:
1/3 cup red wine vinegar
2 Tablespoons sugar
salt and pepper
2 shallots, thinly sliced

For the couscous:
2 cups Israeli (pearl) couscous
1 Tablespoon extra virgin olive oil
2 1/2 cups water
1/2 teaspoon salt

For the vinaigrette:
3 Tablespoons extra virgin olive oil
3 Tablespoons fresh lemon juice
1 teaspoon Dijon mustard
pinch of red pepper flakes

Remaining ingredients to prepare:
4 oz. (4 cups) baby arugula, roughly chopped
1 cup fresh mint leaves, torn
1/2 cup frozen peas, thawed
1/2 cup shelled pistachios, toasted and chopped
3 oz. (3/4 cup) feta cheese, crumbled

Make the pickled shallots: Bring vinegar, sugar and a pinch of salt to a simmer in a small saucepan over medium-high heat, stirring occasionally until sugar dissolves. Remove pan from heat, add shallots and stir to combine. Cover and let cool completely, about 30 minutes. Drain and discard liquid. While the shallots cool, make the couscous.

Make the couscous: Heat couscous and oil in medium saucepan over medium heat, stirring frequently, until about half of grains are golden brown, 5-6 minutes. Add water and salt, stir to combine. Increase heat to high, and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until water is absorbed, 9-12 minutes. Remove saucepan from heat and let stand, covered, for 3 minutes.

Make the vinaigrette: Whisk or shake together the oil, lemon juice, mustard, pepper flakes and a pinch of salt.

Time to assemble: Combine cooled couscous, arugula, mint, peas, half the pistachios, half the feta and shallots and toss. Season with salt and pepper to taste and transfer to serving bowl. Let stand for 5 minutes. Sprinkle with remaining feta and pistachios and serve.

Yield: 8 servings