Israeli CousCous Salad

This dish is adapted from something we saw on America's test kitchen. We tried it with the usual tweak here and there. Took it to a party and it was pronounced very good. For a change, the ingredients are measured by volume.
The recipe is a bit fiddly with lots of steps, but well worth it.

Ingredients

3T olive oil

2 Cups Israeli Couscous

2 1/2 cups water

2 Shallots sliced finely

1/3 Cup red wine vinegar

1/3 Cup granulated sugar

1 t Dijon mustard

Juice of 2 Meyer lemons

4T Extra Virgin Olive oil

2 bunches of aarugula (rocket). Not terribly precise I am sorry to say

1 bunch fresh mint

1 cup frozen peas, thawed

5 oz crumbled Feta

1 pomegranate - arils only

6 oz chopped, toasted pistachios

Coarse sea salt to taste

Method

Place the 3T olive oil and the couscous into a cold pan. Heat on medium until the coucous is lightly toasted.  Immediately add the water, stir and put the lid on. Leave to simmer for 10 minutes (could be a minute or 2 more or less) until the water has dissolved. Turn the heat off and leave covered for a few minutes

Combine the vinegar, sugar and shallots in a small saucepan and bring to a simmer. Cover and leave until cool

Meanwhile make a dressing by combining the lemon juice, extra virgin olive oil, and mustard in a large bowl.

When the couscous is cooked, lay out in a single layer on a sheet pan until completely cooled.

Wash the arugula and mint, remove the arugula stems. Place the couscous into the bowl with the dressing. Add the strained, pickled shallot. Toss quickly. Add the arugula and mint, toss again. Add the peas and pomegranate and toss again. Finally add the feta cheese and pistachios. Toss one final time. Shake some coarse sea salt over the salad and combine.

Serve after resting for a few mintes.

Chickpeas and pepitas - a really simple salad

I had read somewhere that a salad made with chickpeas and pepitas would be pretty good. The pepitas give some much needed crunch. But there is always the question of what else to add. So for this salad, some onion, red pepper, pomegranate, Meyer lemon juice and olive oil were the additions. A little habanero vodka for some extra character and it was a thing of beauty. It was a "We could serve this to people" kind of dish.

Ingredients

1/2 a small onion - diced into pieces about the same size as the pomegranate arils

1 pomegranate  - arils only, left intact

1/2 red pepper - diced into pieces about the size of the arils

1 tsp habanero vodka (or other hot sauce)

Juice of one Meyer lemon

2 small cans chick peas/garbanzo beans drained, rinsed and strained

a small handful of parsley leaves roughly chopped

1/2 cup pepitas (toasted pumpkin seeds)

High quality Olive oil to taste (maybe about 1/4 cup)

A few grinds of black pepper

Salt to taste

Large crystal sea salt for added crunch

A few lettuce leaves torn into large pieces.

Method

Combine onion, arils, red pepper, habanero vodka, lemon juice, chick peas, parsley in a bowl. Mix well. Add the pepitas, mix well. Add the olive oil - the chick peas should look glossy. Adjust the seasoning. 

Serve on some lettuce leaves. Add a few large sea salt crystals to taste