4
- Kosher salt and freshly ground black pepper
- 1 cup Israeli couscous
- Grated zest and juice of 2 lemons
- ¼ cup extra-virgin olive oil
- 2 T honey
- 1 (4lb) piece watermelon, rind removed, flesh cut into ½ inch cubes
- 2 (4 oz.) blocks feta cheese cut into ½ inch cubes
- 2 packed cups of watercress or arugula
In a medium saucepan, bring 3 cups of water and 1 t salt to boil over medium high heat, stirring the couscous and reduce the heat so that the mixture simmers. Cover the pan and cook for 8-10 minutes, until the couscous is tender. Drain and set aside to cool for 15 minutes.
In the salad bowl whisk together lemon zest, lemon juice, olive oil, honey, 1 t salt and ½ t pepper. Add cold couscous, watermelon, feta and watercress or arugula. Toss until all the ingredients are combined. Season to taste with salt and pepper. Serve immediately.
Cook’s Tip: Make sure you coat the potatoes thoroughly in the oil so that when you turn them during cooking each side will brown.
