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.

• Kosher salt
• 1 cup Israeli couscous
• 1 medium English cucumber, peeled and finely diced (2 cups)
• 1/2 cup coarsely chopped fresh spearmint or pineapple mint leaves; additional sprigs for garnish
• 1/4 cup extra-virgin olive oil
• 2 Tbs. fresh lemon juice; more as needed
• 1 tsp. finely grated lemon zest
• Freshly ground black pepper
• 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.