Couscous, watermelon salad is a sweet and tangy combo

This recipe pairs sweet watermelon with tangy, salty feta cheese and tiny pasta. It's a great salad to serve with grilled fish or chicken. For a potluck or outdoor barbecue, it's a nice salad to serve in place of the usual pasta salad.

This refreshing blend of sweet and salty will hold for an hour or two in the refrigerator, but is best served immediately.

Israeli Couscous With Watermelon, Watercress and Feta

2 teaspoons kosher salt, divided use

1 cup Israeli (pearl) couscous

1 (about 4 pounds) seedless watermelon

8 ounces feta cheese

Grated zest and juice of 2 lemons

1/4 cup olive oil

2 tablespoons honey

1/2 teaspoon ground black pepper

2 cups (packed) watercress or arugula or baby spinach

In a medium saucepan, bring 3 cups of water and 1 teaspoon of the salt to boil over medium-high heat. Stir in the couscous and reduce heat and simmer, covered, 8 to 10 minutes, or until the couscous is tender. Drain and set aside to cool for 15 minutes.

Meanwhile, remove and discard the watermelon rind. Cut the flesh into 1/2-inch cubes. Set aside. Cut feta into 1/2-inch cubes. Set aside.

In a bowl, whisk together the lemon zest and juice, olive oil, honey, remaining salt and the black pepper. Add the cooled couscous, watermelon, feta and watercress. Gently toss ingredients to evenly combine. Season to taste with salt and pepper.

Makes 8 servings.

Recipe adapted from Weeknights With Giada: Quick and Simple Recipes to Revamp Dinner by Giada De Laurentiis

Food on 07/29/2015

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