Israeli Pearl Couscous

Learn how to make the best pearl couscous with simple ingredients and one pot in under 30 minutes with this tested and perfected tutorial. Featuring tender pearled couscous, colorful veggies, and fresh herbs, this fabulously flavorful Israeli couscous recipe will leave you craving more!

• 2 ½ TBS Olive Oil
• 2 medium shallots – finely diced (about 1/3 heaping cup)
• 2 large Lemons – zested & juiced (1/4 cup juice) (1 TBS & ½ tsp Zest - DIVIDED)
• 1 ½ Cups Israeli Pearl Couscous
• 1 ¾ Cups Stock or Water
• 1 (8 ounce) Jar Oil-Packed Julienne Sun-Dried Tomatoes – drained & 2 TBS Oil reserved
• 1 (14 ounce) can Chickpeas – drained & rinsed
• 3 ounces Baby Arugula – or more to taste
• 3 large Green Onions – thinly sliced
• 6 ounces Feta Cheese – crumbled
• ½ Cup Fresh Herbs – chopped (Dill, Basil, Parsley, Chives, Cilantro, Mint)
• 3 TBS Toasted Pine Nuts
• Kosher Salt & Ground Black Pepper

• ¼ Cup Extra Virgin Olive Oil
• 1 small clove Garlic – minced
• 1 tsp EACH: Dijon Mustard & Honey