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Toasted Israeli Couscous Salad with Cucumber, Mint and Feta


1 cup small-diced feta cheese
fresh ground black pepper
1 tsp. finely grated lemon zest
2 Tbs. fresh lemon juice, more as needed
1/4 cup extra virgin olive oil
1/2 cup coarsely chopped fresh spearmint or peppermint,additional sprigs for garnish
Kosher Salt
1 medium English cucumber, peeled and finely diced (2 cups)
1 cup Israeli couscous

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.
You can refrigerate the salad for up to 4 hours; toss before serving.