COUSCOUS, PEA, AND MINT TABBOULEH

Bahan-bahan

1 cup Israeli (pearl) couscous (can sub quinoa)

1 cup fresh peas or thawed frozen peas

Diced hot house cucumber (about ½ cuke)

Cherry tomatoes halved (1/2 cup to full cup)

1 cup chopped parsley

1/3 cup diced red onion (or green onions),

¼ C fresh lemon juice

¼ C tablespoons olive oil

2 tablespoons chopped fresh mint (or more)

Pinch ground Aleppo pepper

Diced feta (1/4 to ½ cup)

Kosher salt

Petunjuk

Prep couscous: In a large saucepan, bring 2 quarts well-salted water to a boil. Meanwhile, in a medium skillet over medium heat, toast the couscous, stirring frequently, until golden-brown, about 7 minutes. Cook the couscous in the boiling water until tender, about 10 minutes. Drain and rinse under cold running water until cool. Or Prep quinoa: Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails).

Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of Diamond Kosher salt.

Bring a pot of salted water to a boil and cook the peas until tender, about 2 minutes. Drain, submerge in ice water to cool quickly, and mash with a fork.

In a large bowl, combine the onions, peas, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of Diamond Kosher salt and 1 teaspoon of pepper. Add the quinoa or couscous and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.

Make-Ahead Plan: Prepare the salad without the feta, cover and refrigerate for up to 4 days. Fold in the feta and serve.

Catatan

Notes: Aleppo Sub: 4 parts paprika to 1 part cayenne Let sit in dressing for a few hours without feta Mix of Ina Garten and Chef Michael Solomonov: Bringing Israel home