To cook the Couscous
½ cup israeli couscous
1 cup water
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
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!