Greek Couscous Salad with Watermelon and Feta

After thinking about what to make with it all day at work, my mind finally settled on a Greek-inspired couscous salad. The combination of watermelon and feta is all the rage, so I took it one step further and added a few more Greek elements – kalamata olives, cucumber, and a tangy vinaigrette. It was just right.

Greek Couscous Salad with Watermelon and Feta

Original Recipe. Serves 4.

• 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
• salt
• 6-8 sprigs of mint, finely chopped

1. 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.
2. 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.
3. 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.