Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta
Karen Baker
This refreshing pasta salad is a nice accompaniment to barbecued meats or tossed with grilled shrimp or chicken for lunch.
ingredients
- Kosher salt
- 1 cup Israeli couscous
- 1 medium English cucumber, peeled and finely diced (2 cups)
- 1/2 cup coarsely chopped fresh mint leaves
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- Freshly ground black pepper
- 1 cup small-diced feta cheese
directions
- 1
In a large saucepan bring 2 quarts of well salted water to a boil.
- 2
In a medium skillet over medium heat, toast couscous, stirring frequently, until golden-brown, about 7 minutes.
- 3
Cook the couscous in the boiling water until tender, about 10 minutes. Drain and rinse under cold running water until cool. Pour the couscous into a large mixing bowl. Stir in cucumber and mint.
- 4
In a small bowl mix oil, lemon juice and zest, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in the feta cheese. Add the feta mixture to the couscous and season with salt, pepper and more lemon juice if desired.
Source: Karen
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