Israeli Couscous Salad with Broccoli and Shallots

Salad:
about 2 cups or 300 grams whole wheat Israeli couscous
1/4 cup extra virgin olive oil
2 cups shallots, chopped
sea salt, to taste
freshly ground black pepper, to taste
3 cloves garlic, minced
1 lb broccoli, cut into small florets
2 cups grape tomatoes
1/3 cup water
1 (15 oz) can cannelini beans, drained and rinsed
1/2 cup grated romano cheese

Dressing:
2 lg lemons, zested and juiced
1/2 cup extra-virgin olive oil
2 T honey
2 tsp sea salt, divided
1.5 tsp freshly ground black pepper, divided
1 cup chopped fresh chives

For the salad: Bring 4 cups salted water to boil. Add the couscous and cook until tender but still firm to the bite, about 8-10 minutes. Place in a large serving bowl. In a large frying pan, heat the oil over medium high heat. Add the shallots and season with a pinch of salt and pepper. Cook, stirring occassionally until golden and tender, about 10 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the broccoli and saute for one minute. Add the water and scrape up the brown bits that cling to the pan, if there are any, with a wooden spoon. Cover the pan and cook until the broccoli is tender, about 4 minutes. Add the tomatoes, whole, and cook for one minute. Add the cannolini and cook for one minute, until warmed through. Transfer the mixture to the serving bowl. Add the romano cheese and toss with the couscous.
For the dressing: In a small bowl, combine the lemon zest, lemon juice, olive oil, honey, 1/2 tsp salt, and 1/4 tsp pepper. Whisk until smooth. Stir in the chives.
Pour the dressing over the couscous and toss until well coated. Season with the remaining 1.5 tsp salt and 1 tsp pepper and serve.

Serving Size: Makes 16 servings as a side, 12 as an entree.