Israeli Couscous Salad with Olives, Stone Fruit & Fennel

Israeli Couscous Salad with Olives, Stone Fruit & Fennel

Serves 2-3 

To cook the Couscous 

½ cup israeli couscous 
1 cup water 
Kosher salt 

Bring salted water to a boil, add couscous, return to a boil then reduce to a simmer and cook for 15 minutes. Israeli couscous is cooked like pasta, so simply drain off any excess liquid once the couscous is al dente. Put couscous in a large bowl and toss with a drizzle of olive oil. Set aside. 

For the Salad 

½ medium red onion, sliced into thin rounds or half moons  
⅓ cup pitted and halved green olives (we like castelvetrano or picholine) 
1 cup shaved or thinly sliced fennel (about ½ medium fennel bulb) 
1 ½ - 2 teaspoons minced preserved lemon rind (approx ⅛ of a lemon) 
1 yellow nectarine or 2 large apricots, sliced into ¼” wedges 
⅓ cup fresh herbs (such as parsley, mint, dill, chives or basil) 
Red wine vinegar 
Olive oil 
Kosher salt 
Flaky salt 
Freshly ground black pepper 

Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the red onion and a big pinch of salt, and cook, stirring occasionally, until golden brown and softened (about 4-6 minutes). Remove from heat and set aside. 

Add the onions and remaining ingredients to the couscous, along with 2 tablespoons red wine vinegar, 1 tablespoon olive oil, a big pinch of flaky salt, and a few heavy grinds of black pepper. Toss everything together to combine, and season to taste with salt. Enjoy! 

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