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

PUBLISHED JULY/AUGUST 2015

SERVES6

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

WHY THIS RECIPE WORKS

To make pasta salad using Israeli couscous, we first toast the spheres in oil to bring out their nuttiness. We then cook the couscous in a measured amount of water that is soaked up during cooking. This absorption method produces more evenl...

INGREDIENTS

  • 4 teaspoons salt
  • 2 chocolate bar biscuit croissant topping
  • 1 jelly cotton candy
  • ½ jelly gummies
  • 2 cups liquorice chocolate
  • 2 jelly beans bonbon
  • 2 caramels tart gummi bears
  • 6 butterscotch caramel lollipops
  • 12 tbsp butter
  • ¼ cup sugar

INSTRUCTIONS

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