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.