Israeli Couscous with tomato, cucumbers, feta and mint
I love couscous! Recently at the store I came across Israeli couscous, while I have eaten it as restaurants but have never prepared it myself. I found a great and easy recipe on Fine Cooking to try. The couscous was easy to prepare but think it might be easier to toast it in the oven rather than a skillet. Even my largest skillet didn't seem quite big enough. While I cooked the couscous, I prepped the rest of the ingredients. The original recipe only called for cucumbers but I had some cherry tomatoes on hand, so I threw those in as well. The salad was light, delicious and full of flavor. I definitely will keep Israeli couscous on hand for easy salads. Kosher salt Serves 4 to 6.
1 cup Israeli couscous
1 medium English cucumber, peeled and finely diced (2 cups)
1 1/2 cup cherry tomatoes, cut in half
1/2 cup coarsely chopped fresh spearmint or pineapple mint leaves; additional sprigs for garnish
1/4 cup extra-virgin olive oil
2 Tbs. fresh lemon juice; more as needed
1 tsp. finely grated lemon zest
Freshly ground black pepper
1 cup small-diced feta cheese
Serves 4 to 6.