Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta

Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta
Photo by Scott Phillips

Ingredients

  • Kosher salt
  • 1 medium English cucumber, peeled and finely diced (2 cups)
  • Freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • 2 Tbs. fresh lemon juice; more as needed
  • 1 cup small-diced feta cheese
  • 1 cup Israeli couscous
  • + 2 more ingredients
    • ½ cup coarsely chopped fresh spearmint or pineapple mint leaves; additional sprigs for garnish
    • 1 tsp. finely grated lemon zest

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 runni...

View full recipe at Fine Cooking

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