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Toasted Couscous Salad

Toasted Couscous Salad

1 cup Israeli couscous (small round balls)

1 English cucumber, peeled and finely diced

1/2 cup fresh mint or basil leaves, checked & coarsely chopped

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice; more as needed

1 teaspoon grated lemon zest, optional

1 teaspoon kosher salt & freshly ground

black pepper

1 cup feta cheese, diced small

In a 2 quart pan, over medium heat, toast the couscous, stirring frequently, until golden-brown, about 7 minutes. Add 2 cups water and salt to taste. Cook the couscous in the 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, salt, and ¼ teaspoon 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.

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

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