Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta on a bed of Romaine Lettuce
- 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 In a large saucepan, bring 2 quarts well-salted water to a boil.	- 1 tsp. finely grated lemon zest - Freshly ground black pepper - 1 cup small-diced feta cheese - 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 - 1 large head of romaine lettuce
- 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 serving plate with a bed of romaine lettuce leaves torn into pieces. Garnish with the mint sprigs.