Israeli Couscous with Preserved Lemon, Tomatoes & Parsley

And pine nuts. And shallots. Israeli, or pearl couscous is just a round pasta that you happen to cook more like rice or quinoa, so you can add whatever you like to it. Traditionally the added ingredients are Mediterranean or Middle Eastern. I made this version as a side for Easter, and my sister asked for the recipe, so here it is.

The Couscous
2C toasted Israeli couscous (Trader Joe's carries boxes, or you can get bulk at Whole Foods, etc.)
1T olive oil
4C hot water

The Extras
1 shallot, minced
3T minced preserved lemon rind (or 1T fresh lemon zest)
juice of 1 lemon
olive oil 
S&P
1/4C chopped parsley 
1C cherry tomatoes, halved
1/2C toasted pine nuts 

Toast the pine nuts in a dry pan, and set aside. Prep the rest of the ingredients. 
Heat the 1T olive oil in a pot, and stir in the couscous for 3-5 minutes. Add the hot water and bring to a boil. Lower the heat and simmer covered for 10 minutes, or until the liquid is absorbed. 
Remove from heat and add the lemon juice, shallot, preserved lemon and a drizzle of olive oil to the warm couscous. 
When the couscous has cooled to near room temperature, add the parsley, tomatoes and pine nuts. Season with S&P to taste. 
Like most pasta salads, this will keep well in the fridge for a few days, and can be prepared a day ahead.