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!
How a supermarket that began in 1974 changed the way we eat
The Story of Patel Brothers
What Julia Child Wanted You to Know About Wine
8 Sweeping Utensils That Make Cleaning Less of a Chore
All-Time Favorite Ice Cream Recipes
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)