Found this great recipe from Joy The Baker.
It serves as a great side dish to any fish or meat you might want to cook up this Labor Day weekend.
Green Israeli Couscous Salad
3 cups of water
1 1/2 cups of dry Israeli couscous
1 1/2 cups of sliced snap peas
1 English cucumber, cut into chunks
1/3 cup chopped parsley
1/2 cup sliced green onions
1 teaspoon lemon zest
1/2 cup crumbled feta cheese
1/2 cup roasted and salted pistachios
3 tablespoons of olive oil
2 tablespoons of fresh lemon juice
generous pinch of salt and freshly ground pepper to taste
In a medium saucepan, bring three cups of water to a boil. Add a generous pinch of salt, followed by Israeli couscous. Stir and reduce heat to a simmer. Simmer until couscous is just tender, with a slight bite, about 10 to 13 minutes. Drain into a fine mesh strainer and rinse with cold water. Set aside.