Should Israeli couscous sit overnight in a vinagrette?
I am making an Israeli couscous pasta salad with tomatoes, cucumber, mint, parsley, feta, arugula, lemon juice, and white balsamic vinegar. Right now the couscous is cooked and spread on a pan, while all the other ingredients are mixed in a bowl in the fridge because I wanted the veggies to soak up some of the balsamic flavor and marinate overnight. Ideally the couscous would also marinate with everything, but I am concerned it will go from al dente to mushy by tomorrow afternoon. Should I refrigerate the couscous separately in the pan and mix it with everything tomorrow morning? Or can I mix it now and let it marinate overnight without it getting soggy? Thank you!