Lemony Israeli Couscous Salad with Mint
Fresh and clean, and filled with summer, this salad becomes the perfect pot luck dish.
Adapted from Bon Appétit July 2013
1 cup Israeli Couscous
2 slices sweet onion, chopped
1 Persian cucumber, quartered and chopped
1 cup chopped tomato (whatever is in season)
2 Tbs parsley, chopped
2 Tbs mint, chopped
3 Tbs good quality olive oil
juice of 1/2 lemon (about 2 Tbs)
Feta for garnish
salt and pepper to taste
Cook
couscous according to package directions, immediately rinsing with cold
water when finished. Allow to cool completely, then place into a
medium bowl.
Add the onion, cucumber, tomato, parsley and mint. Stir gently to combine.
Drizzle with olive oil and lemon juice, stirring gently again to thoroughly combine. Chill.
When ready to serve top with crumbled feta and freshly ground pepper. Garnish with a leaf of mint.
Liv Life Note: For more info on growing your own mint see this post on Backyard Gardening.
