Israeli Couscous Salad With Artichokes, Roasted Peppers, Feta And Lemon Shallot Vinaigrette

Step 1: Bring the chicken broth, vegetable broth, or water to a boil (if using water, salt the water well). When boiling, add in the dry couscous. Stir occasionally 6-8 minutes, until all liquid is absorbed and the couscous is tender (it should have the bite of an al dente pasta).

Step 2: Drain off any excess broth or water that has not been absorbed, and take care when cooking that the couscous does not dry out and burn (if it looks dry but is still not yet completely cooked add water 1/4 cup at a time).

Step 3: Rinse the cooked couscous under cool water, and reserve to the side in a large bowl.

Step 4: While the couscous cooks, make the dressing.

Step 5: In a small bowl, whisk together the mustard, honey, lemon juice, lemon zest, and vinegar.

Step 6: In a slow and steady stream, add the olive oil to the mixture while whisking constantly.

Step 7: When emulsified, whisk in the chopped shallot.

Step 8: Set to the side while the couscous cooks.

Step 9: Chop the roasted red peppers into a medium size dice.

Step 10: Cut the artichoke hearts into quarters or sixths (depending on how large they are), and trim and chop the stems (if they are still attached).

Step 11: Chop the scallions.

Step 12: Finally, assemble the salad, adding the artichoke hearts, red peppers, scallions and Feta into the bowl with the cooked and cooled couscous, and stir to combine.

Step 13: Drizzle the dressing on top of the salad, and stir in the fresh basil.

Step 14: Season with lots of sea salt and fresh cracked pepper.