Pearl Couscous Salad with Feta and Mint

Ingredients

1 cup pearl (Israeli) couscous

1 lemon - zest from whole lemon

3 tbsp freshly squeezed lemon juice (from 1 large lemon)

3 tbsp olive oil (probably can use less)

2 tsp Dijon mustard

1 tsp Kosher salt

1/4 tsp black pepper

1 tsp smoked paprika

1 medium English cucumber, sliced & quartered

1 pint cherry tomatoes, halved

1/2 cup feta

1/4 cup lightly packed mint leaves, chopped

2 cups arugula or spinach (optional)

Directions

Cook couscous according to package instructions. Fluff & set aside.

In bottom of large bowl, whisk together lemon zest, lemon juice, olive oil, mustard, smoked paprika, salt & pepper. Taste & add additional seasoning as desired.

While the couscous is still warm, add it to the bowl & toss to coat. Place in fridge for 5-10 minutes to allow couscous to cool.

When ready to serve, add remaining ingredients: arugula/spinach, cucumber, tomatoes, feta, & mint. Toss to combine. Serve at room temperature or chilled.

Notes

This is a favourite. Great for a bbq. I often skip the arugula or spinach because it feels like it overwhelms the salad.

Nutrition

• Serving Size: 4 (but I think more)