Israeli Couscous Salad with Feta and Mint

• Produce

  • 2 cups Arugula
  • 1 pint Cherry or grape tomatoes
  • 1 Lemon
  • 1/4 cup Mint, lightly packed fresh leaves

• Condiments

  • 2 tsp Dijon mustard
  • 3 tbsp Lemon juice, freshly squeezed

• Pasta & Grains

  • 1 Bob's Red Mill Whole Wheat 1 cup Bob's Red Mill Whole Wheat Pearl Israeli couscous

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Kosher salt
  • 1 tsp Paprika, smoked

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Feta cheese, reduced-fat

• Other

  • 1 Medium english (seedless cucumber, sliced and quartered

Found on wellplated.com

Description

Ingredients

• 1 cup Bob’s Red Mill Whole Wheat Pearl (Israeli) 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 smoked paprika
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups arugula
• 1 medium English (seedless) cucumber, sliced and quartered
• 1 pint cherry or grape tomatoes, halved
• 1/2 cup crumbled reduced fat feta cheese
• 1/4 cup lightly packed fresh mint leaves, chopped

Directions

• Bring 1 1/4 cups 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, 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.

Nutrition