Israeli Couscous Salad
• 1 cup uncooked Israeli couscous also called pearl couscous
• 1 lemon zested
• 3 tablespoons freshly squeezed lemon juice from about 1 large lemon
• 3 tablespoons extra virgin olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 medium English seedless cucumber sliced and quartered
• 1-pint cherry tomatoes or grape tomatoes, halved or 1 medium tomato, chopped
• 1/2 cup crumbled reduced-fat feta cheese
• 1/4 cup lightly packed fresh mint leaves chopped
• ¼ cup parsley chopped
Bring 1 1/4 cups of water to a boil in a medium (2-quart) saucepan. Add the couscous, return to a boil, then cover and reduce the heat to a simmer. Let cook until the liquid is absorbed, about 20 minutes. Fluff with a fork and set aside.
In the bottom of a large bowl, whisk together the lemon zest, lemon juice, olive oil, mustard, paprika, salt, and pepper. Taste and add additional seasoning as desired. While the couscous is still warm, add it to the bowl and toss to coat. Place in the refrigerator for 5-10 minutes to allow the couscous to cool.
When ready to serve, add the remaining ingredients: cucumber, tomatoes, feta, parsley, and mint. Toss to combine. Serve cold or at room temperature.