Serves 4

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 cup (155g) pearl / Israeli couscous
• 1 1/4 cups (300ml) water
• Kosher salt

• 2 tablespoons red wine vinegar

• 3 tablespoons minced red onion

• 2 navel oranges (preferably Cara Cara oranges if you can find them), peeled and cut into 1/4-inch (1/2-cm) half moons

• 1/2 cup (55g) crumbled feta cheese

• 1/4 cup (32 g) salted, roasted pistachio kernels, roughly chopped

• 1 small handful fresh parsley or cilantro, finely chopped (a little stem is just fine)

STEP 1

Place the olive oil in a medium saucepan over medium heat. Add the couscous and cook, stirring until it browns and smells very nutty, about 2 minutes. Add the water and one teaspoon of salt, bring the mixture to a boil and simmer until the liquid is absorbed and couscous is tender for about 10 minutes. 

STEP 2

Transfer the warm couscous to a serving bowl and stir in the vinegar and red onion.

STEP 3 

Let the couscous cool to room temperature and then gently stir in the oranges, feta, pistachios, and parsley. Season the salad to taste with salt. Serve at room temperature.