A summery couscous salad with fresh watermelon, feta cheese, and olives. Great on hot days!
Author:Katie at the Kitchen Door
1 1/2 c. dry couscous
2 c. water
1 medium cucumber, cut into 1/2 inch cubes
1 1/2 c. cubed watermelon
25 pitted kalamata olives, sliced in half
3/4 c. feta cheese
1 medium shallot, peeled and finely diced
1 1/2 TBS red wine vinegar
4 TBS olive oil
6–8 sprigs of mint, finely chopped
Combine the couscous and the water in a medium saucepan. Bring to a boil over medium-high heat, then immediately remove from heat and cover with a lid. Let sit for 5-10 minutes, until couscous has absorbed all of the water.
Toss the cucumber and watermelon cubes with the feta and olives in a large bowl. Fluff up the couscous with a fork, then mix that into the cucumber-watermelon mixture.
Whisk together the shallot, red wine vinegar and olive oil to make a vinaigrette. Season to taste with salt, then add to the couscous and stir to coat evenly. Sprinkle the top with chopped mint. Serve cold or at room temperature.