Take a look at this Israeli couscous with tomato, feta, and mint that FitSugar reader senorita shared in the Healthy Recipe community group.
Find out how to make it yourself when you
- Kosher salt
1 cup Israeli couscous
1 medium English cucumber, peeled and finely diced (2 cups)
1 1/2 cup cherry tomatoes, cut in half
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, tomatoes, 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.
Serves 4 to 6.
- Salads, Main Dishes
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