Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta

This refreshing pasta salad, with its cool flavors of mint and cucumber, is a nice accompaniment to barbecued meats and a welcome contribution to a potluck.

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  Kosher salt
  
  


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  1 cup Israeli couscous
  
  


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  1 medium English cucumber, peeled and finely diced (2 cups)
  
  


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  1/2 cup coarsely chopped fresh spearmint or pineapple mint leaves; additional sprigs for garnish
  
  


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  1/4 cup extra-virgin olive oil
  
  


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  2 Tbs. fresh lemon juice; more as needed
  
  


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  1 tsp. finely grated lemon zest
  
  


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  Freshly ground black pepper
  
  


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  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.