Ingredients:
6 tablespoons extra virgin olive oil, divided
1 1/2 cups (230 grams) pearl/Israeli couscous
2 teaspoons kosher salt, divided
1 large lemon, halved
2 teaspoons coriander seeds, coarsely cracked
1/2 teaspoon Aleppo pepper flakes, plus more for sprinkling
2 Persian cucumbers (175 grams), diced
1 cup (60 grams) chopped, roasted pistachios
1 cup (125 grams) chopped Medjool dates
1 cup (112 grams) crumbled feta
3 cups (50 grams) packed, chopped Swiss chard
1 cup (14 grams) packed fresh Italian parsley leaves
1 cup (12 grams) packed fresh cilantro leaves
3 scallions, trimmed and halved
1/2 cup (6 grams) fresh mint leaves
Directions:
- Heat 2 tablespoons of the olive oil in a large saucepan over medium heat. Add the couscous. Cook and stir until lightly toasted, 2 to 4 minutes. Add 2 cups water and 1 teaspoon salt. Bring to a simmer. Cover and cook until the water is absorbed, about 10 minutes. Remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork. Transfer to a serving bowl and let cool while you make the rest of the salad.
- Heat a small skillet over medium-high heat. When the skillet is hot, add the lemon cut-side down. Cook until charred on the underside, about 1 minute. Remove the lemon and wipe the skillet clean. Return the skillet to medium heat. Add the remaining 1/4 cup olive oil. Add the coriander and Aleppo and cook until sizzling, about 30 seconds. Stir in the remaining 1 teaspoon salt. Squeeze the lemon juice into the pan and whisk to emulsify. Pour over the couscous, add the cucumbers, pistachios, dates and feta and toss to combine.
- Put the chard, parsley, cilantro, scallions and mint in a food processor and pulse to chop finely (but not pasty). Add to the serving bowl. Toss very well to combine. Sprinkle with a little Aleppo and serve.
- Store leftover salad in a covered container in the refrigerator and use within 2 days.