Israeli Couscous Salad with Herbs, Green Olives, and Pistachios [Vegan]

• 4 tablespoons (60 ml) extra virgin olive oil, divided
• 2 tablespoons (20 g) finely chopped shallot
• 2 tablespoons (30 ml) red wine vinegar
• Kosher salt
• Freshly ground black pepper
• 1 1/2 cups (225 g) whole-wheat or regular Israeli (pearl) couscous
• 3 cups (710 ml) water
• 1/3cup (55 g) shelled, raw pistachios
• 1 1/2 cups (about 9 ounces, or 255 g) Castel Vetrano olives, or another mild green olive such as Cerignola, pitted and coarsely chopped
• 1/2 cup (20 g) loosely packed chopped fresh cilantro
• 1/2 cup (20 g) loosely packed chopped fresh parsley
• 1/4cup (10 g) loosely packed chopped fresh dill

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