Israeli couscous is adorable: when cooked, the pasta transforms into dainty white pearls, smooth, round, and cuddly. Like regular couscous, it cooks in a jiffy (though it needs a bit of simmering). I like the Israeli kind better because the couscouses remain plump and chewy, and soak up flavor very well.
When debating what to flavor the couscous with, I recalled this simple lentil salad from David Lebovitz. I tried it a couple weeks ago and reveled in the combination of red wine vinegar and mustard, which I thought could work equally well with the couscous. I didn’t have shallots but 1/2 an onion sauteed with the garlic is a fine replacement, and I tossed in a drained can of lentils as well. What resulted was a satisfying, filling, cheap but not cheap-tasting homemade meal, good for dinner plus a couple meals’ worth of leftovers. I topped it with baked kale chips and ate it hot off the stove, but I’m thinking this dish would be just as delicious as a salad, at room temp, perhaps for a picnic lunch. The rain has hit us hard the past couple days, but word is that it will be sunny and 70 degrees this weekend. Let us hope!