Mediterranean Couscous Salad Recipe

Ingredients

• 1 cup hummus
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 3 tablespoons white wine vinegar
• Kosher salt
• Freshly ground black pepper
• 3 cups dry couscous
• 3 cups water
• 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)
• Kosher salt
• Freshly ground black pepper

Instructions

1. Place all of the measured ingredients in a medium bowl and whisk until combined.
2. Taste and season with salt and pepper as needed; set aside.
3. Place the couscous in a 13-by-9-inch baking dish; set aside.
4. Place the water in a small saucepan and bring to a boil over high heat.
5. Pour the water over the couscous and stir once to combine.
6. Cover with plastic wrap or a baking sheet and let stand until the water is absorbed, about 5 minutes.
7. Uncover and lightly graze a fork over the surface of the couscous layer by layer until no clumps remain.
8. Transfer to a large bowl.
9. Add the dressing, bell pepper, pistachios, mint, and scallions and fold everything into the couscous with a rubber spatula.
10. Let sit until slightly cooled, about 10 minutes.
11. Add the feta and gently fold into the couscous with a rubber spatula.
12. Taste and season with salt and pepper as needed.
13. Refrigerate in a covered container until ready to serve.