Pearl Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots

Name: Pearl Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots
Yield: Serves 6
Ingredients: 1/3 cup, red wine vinegar; 2 tablespoons, sugar; , Salt and pepper; 2 , shallots, sliced thin; 3 tablespoons, extra-virgin olive oil; 3 tablespoons, lemon juice; 1 teaspoon, Dijon mustard; 1/8 teaspoon, red pepper flakes; 1 recipe, recipe, cooled; 4 ounces (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 ounces, feta cheese, crumbled (3/4 cup)

Side Dishes
Pasta
Vegetables
Vegetarian
Quick
Salads

By Erin McMurrer ･ Appears in Cook's Illustrated July/August 2015, America's Test Kitchen TV

These pasta pearls can revitalize a picnic salad—but first you have to cook them right.

SERVES 6

TIME 35 minutes

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