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
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