Israeli Couscous and Apple Salad

In a medium skillet over medium heat, heat 1 tablespoon olive oil. Add couscous, shaking pan occasionally, and cook until golden brown, about 2 to 3 minutes.

Pour in 2 cups water and salt, then bring to boil. Reduce heat to simmer and cook couscous until tender, about 6 minutes; drain and rinse.

In a large bowl, toss together apples and 2 tablespoons lemon juice. Mix in shallot and couscous. Transfer apple mixture to a serving dish and sprinkle in feta and pine nuts.

In a mini food processor or blender, pulse together mint, oregano, and remaining lemon juice until herbs are finely chopped. Add remaining 3 tablespoons olive oil in a slow, steady stream until blended.

Season dressing with pepper. Drizzle dressing over salad and gently toss.