Makes:10 to 12 servings
A hummus vinaigrette gives this couscous salad a little Mediterranean flair. Toss in some pistachios, red bell pepper, mint, and feta cheese, and you have a healthy side to a lamb burger or baked fish.
1 medium red bell pepper, cored, seeded, and cut into small dice
1/2 cup roasted, salted pistachios, coarsely chopped
1/4 cup finely chopped fresh mint leaves
1/4 cup finely chopped scallions (from about 4 medium scallions), white and light green parts only
1 cup crumbled feta cheese (about 6 ounces)
Freshly ground black pepper
For the dressing:
Place all of the measured ingredients in a medium bowl and whisk until combined. Taste and season with salt and pepper as needed; set aside.
For the salad:
Place the couscous in a 13-by-9-inch baking dish; set aside. Place the water in a small saucepan and bring to a boil over high heat. Pour the water over the couscous and stir once to combine. Cover with plastic wrap or a baking sheet and let stand until the water is absorbed, about 5 minutes. Uncover and lightly graze a fork over the surface of the couscous layer by layer until no clumps remain. Transfer to a large bowl.
Add the dressing, bell pepper, pistachios, mint, and scallions and fold everything into the couscous with a rubber spatula. Let sit until slightly cooled, about 10 minutes. Add the feta and gently fold into the couscous with a rubber spatula. Taste and season with salt and pepper as needed. Refrigerate in a covered container until ready to serve.