Israeli Couscous Salad

Ingredients

• 1 1/4
  
  cups Boiling water
  
• 1
  
  cup Israeli or pearl couscous
  
• 
  
  Olive oil
  
• 
  
  kosher salt +fresh ground pepper
  
• 2
  
  English cucumbers, diced
  
• 3
  
  Tomatoes (small), seeded + diced (cut in half and squeeze seeds out; chop rest)
  
• 1/2
  
  cup Parsley, chopped
  
• 2
  
  tablespoons Oregano, fresh (or 1 teaspoon dried)
  
• 1
  
  Yellow bell pepper, diced
  
• 4
  
  Scallions, minced (green + white parts)
  
• 3
  
  Garlic cloves, finely minced
  
• 1/3
  
  cup Feta cheese (about 2 ounces), chopped. Reserve a bit for garnish.
  
• 1
  
  teaspoon Lemon peel, grated
  
• 
  
  Juice of one lemon
  
• 
  
  Crushed red pepper
  

Directions

1. Pour 1 1/4 cups boiling water over the Israeli couscous in a medium pot and bring to a boil. Lower heat, cover and simmer about 8 minutes or until tender. Drizzle with a little olive oil and sprinkle with a bit of salt and pepper. Set aside uncovered.
2. Meanwhile, in a large bowl, stir together the cucumbers, tomatoes, fresh herbs, peppers, onions, garlic, feta, and lemon peel. Add the couscous and mix. Drizzle lemon juice over all, season well with a good pinch of crushed red pepper, kosher salt and black pepper, and stir well. Drizzle with 3 tablespoons olive oil and mix well. Taste, re-season if necessary, and serve at room temperature. Good cold next day or two for lunches and picnics.