This is a quintessential Ina pasta salad: lemon juice, lemon zest, vegetables, some kind of protein, all mixed up and set aside for the flavors to set for a few hours. And hey, why not go with a formula that works? I’d never made anything with Israeli couscous before, which is also sold as pearl couscous. I liked it, but would also consider substituting quinoa or bulgur for a more nutritious substitute. My friends and family won’t be surprised that I omitted the capers and olives, and I could have thrown in some feta to make up for the lack of saltiness/brineyness that those ingredients would have offered. Cherry tomatoes, cucumbers, and/or fresh herbs would have been good additions, too. This is one of the few recipes from Foolproof that was pre-published as part of a Washington Post review. Man, I miss getting home delivery of the Washington Post.
This was a great side for a soup and salad night, or a good make-ahead recipe for weekday lunches.