Toasted Israeli Cous Cous Salad with Mint, Cucumber, and Feta
Modified from Fine Cooking.- Ingredients:
- 1 c. Israeli couscous
- 1 1/4 c. boiling water
- 1 medium English cucumber, peeled and finely diced (2 c.)
- 1/2 c. coarsely chopped fresh mint; additional sprigs for garnish
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. fresh lemon juice; more as needed
- 1 tsp. finely grated lemon zest
- Kosher salt
- Freshly ground black pepper
- 1 c. good quality small-diced feta cheese
In a medium pot over medium heat, toast the couscous, stirring frequently, until golden-brown, about 5 minutes. Add boiling water.
Cover the pot and simmer until tender, about 10 minutes. Drain and rinse under cold running water until cool. Pour the couscous into a large mixing bowl. Stir in the cucumber and mint.
In a small bowl, mix the oil, lemon juice and zest, 3/4 tsp. salt, and 1/4 tsp. pepper. Stir in the feta. Add the feta mixture to the couscous, season to taste with salt, pepper, and lemon juice, and mix well. Transfer to a serving bowl and garnish with the mint sprigs.