Couscous Salad

• 份量: 6 servings
• 總時間: 1 hour

食材

Olive Relish

½ small shallot

¾ cup pitted Castelvetrano olives

1 tablespoon drained capers

1 small garlic clove, peeled

Grated zest and juice of 1 small orange

1½ tablespoons extra-virgin olive oil

1½ tablespoons red wine vinegar

½ tablespoon chopped fresh oregano

¼ teaspoon kosher salt

Salad

1½ cups (about 8 ounces) fregola or Israeli couscous

1 teaspoon kosher salt, plus more to taste

¾ cup Green Olive Relish

1 (15-ounce) can chickpeas, drained and rinsed

1½ cups red and yellow grape or cherry tomatoes, halved

2 cups baby arugula

¼ cup extra-virgin olive oil

2 tablespoons red wine vinegar

Freshly ground black pepper

步驟

To make the relish: Thinly slice the shallot, place in a small bowl with water to cover, and soak for 15 minutes. Drain well and transfer to a food processor.

Add the olives and capers and pulse just until finely minced but not pureed to a paste. Transfer to a bowl. Use a microplane to grate the garlic directly into the bowl.

Add the orange zest, orange juice, oil, vinegar, oregano, and salt and stir to combine. Store the relish in an airtight container in the refrigerator for up to 2 weeks.

To make the salad: In a saucepan, combine the fregola, salt, and 4 cups water and bring to a boil. Reduce the heat to low, partially cover, and cook until the fregola is tender, about 15 minutes. Drain well, then transfer to a large bowl. Stir in ½ cup of the olive relish until well combined and set aside to cool for at least 15 minutes.

In a medium bowl, combine the chickpeas, tomatoes, arugula, oil, vinegar, and the remaining ¼ cup olive relish.

Add the chickpea mixture to the fregola and combine. Season to taste with salt and pepper and serve at room temperature.