A vegetarian recipe for Israeli couscous salad filled with chickpeas, tomatoes, herbs, and feta cheese. Whisk 3 tablespoons of the olive oil, shallot, vinegar, 1/4 teaspoon of the salt, and pepper in a large bowl until combined; set aside. Heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat until shimmering.
Whisk 3 tablespoons of the olive oil, shallot, vinegar, 1/4 teaspoon of the salt, and pepper in a large bowl until combined; set aside. Heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat until shimmering. Add the couscous and toast, stirring occasionally, until light golden-brown, about 3 minutes.
This couscous salad is just that. Chewy Israeli couscous joins with chickpeas, cherry tomatoes, feta cheese, and lots of fresh herbs to make a salad that can be eaten any time of day (and at any temperature). Serve it on its own for lunch, pile it on top of greens for dinner, or serve it next to chicken, fish, or steak as a satisfying side.