Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta

I forgot how much I love Israeli couscous....and I have found a renewed interest in creating any and every kind of salad from it.  This is one of the better recipes I've found (It's from Fine Cooking).  But really, you can use the couscous and dressing base and put any assortment of cheese, veggies, or other salad toppings in it.  I like making a salad up at the beginning of the week and having a little for lunch every day.  It tastes indulgent but it's good for you! (Ps. It's cheaper to get the couscous at Trader Joe's than the grocery store, at least here)

Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta

Ingredients:


Kosher salt 
1 cup Israeli couscous 
1 medium English cucumber, peeled and finely diced (2 cups) 
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

In a large saucepan, bring 2 quarts well-salted water to a boil.
Meanwhile, in a medium skillet over medium heat, toast the couscous, stirring frequently, until golden-brown, about 7 minutes.


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 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.


I made the salad the night before and then added the cheese at serving time.  It also keeps for days in the fridge.