ISRAELI PEARL COUSCOUS SALAD WITH FETA AND MINT

Israeli Pearl Couscous Salad with Feta and Mint image

Number Of Ingredients 12

1 cup pearl Israeli couscous
1 lemon - zested
3 tablespoons freshly squeezed lemon juice
2 teaspoons dijon mustard
1 teaspoon smoked paprika
3/4 teaspoon salt
1/4 teaspoon black pepper
1 cucumber, sliced
1 pint cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup lightly packed fresh mint leaves, chopped
2 cups lettuce/arugula

Steps:

Cook couscous per instructions, until liquid is absorbed. Fluff with a fork and set aside.
In the bottom of a large bowl, whisk together the lemon zest, lemon juice, olive oil, mustard, smoked 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 read to serve, add the remaining ingredients: arugula, cucumber, tomatoes, feta, and mint. Toss to combine. Serve cold or at room temperature.