Ingredients
4 Tbsp. olive oil, divided
1 cup Israeli couscous
2 cups water
1/4 tsp. salt
1 large Gala apple, cored and sliced
1 large Granny Smith apple, cored and sliced
1/4 c. lemon juice, divided
2 Tbsp. minced shallot
4 oz. crumbled feta cheese
1/4 c. pine nuts, toasted
1/4 c. chopped mint
1 tsp. fresh oregano, chopped
black pepper, to taste
Preparation
Heat 1 Tbsp. oil in a skillet. Brown couscous, 2-3 minutes. Pour in 2 c. water and salt, then bring to a boil. Reduce heat to a simmer and cook until couscous is tender, about 6 minutes. Rinse and drain. In a large bowl, toss together apples and 2 Tbsp. lemon juice. Mix in shallots and couscous. Transfer apple mixture to a serving dish and sprinkle in pine nuts and feta. In a mini food processor, pulse together mint, oregano and remaining lemon juice. Add remaining 3 Tbsp. olive oil in a slow steady stream until blended. Season dressing with pepper. Drizzle dressing over salad and toss gently.
