Mediterranean Couscous Salad Recipe

• 1 cup hummus
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 3 tablespoons white wine vinegar
• Kosher salt
• Freshly ground black pepper
• 3 cups dry couscous
• 3 cups water
• 1 medium red bell pepper, cored, seeded, and cut into small dice
• 1/2 cup roasted, salted pistachios, coarsely chopped
• 1/4 cup finely chopped fresh mint leaves
• 1/4 cup finely chopped scallions (from about 4 medium scallions), white and light green parts only
• 1 cup crumbled feta cheese (about 6 ounces)
• Kosher salt
• Freshly ground black pepper

1. Place all of the measured ingredients in a medium bowl and whisk until combined.
2. Taste and season with salt and pepper as needed; set aside.
3. Place the couscous in a 13-by-9-inch baking dish; set aside.
4. Place the water in a small saucepan and bring to a boil over high heat.
5. Pour the water over the couscous and stir once to combine.
6. Cover with plastic wrap or a baking sheet and let stand until the water is absorbed, about 5 minutes.
7. Uncover and lightly graze a fork over the surface of the couscous layer by layer until no clumps remain.
8. Transfer to a large bowl.
9. Add the dressing, bell pepper, pistachios, mint, and scallions and fold everything into the couscous with a rubber spatula.
10. Let sit until slightly cooled, about 10 minutes.
11. Add the feta and gently fold into the couscous with a rubber spatula.
12. Taste and season with salt and pepper as needed.
13. Refrigerate in a covered container until ready to serve.

extravirgin olive oil, white wine vinegar, kosher salt, freshly ground black pepper, couscous, water, red bell pepper, pistachios, mint leaves, scallions, feta cheese, kosher salt, freshly ground black pepper

Taken from www.chowhound.com/recipes/mediterranean-couscous-salad-29668 (may not work)