Ingredients: Kosher salt and freshly ground black pepper 1 cup Israeli couscous Grated zest and juice of 2 lemons 1/4 cup extra-virgin olive oil 2 tablespoons honey 1 (4-pound) piece watermelon, rind removed, flesh cut into
1/2-inch cubes 2 (4-ounce) blocks feta cheese, cut into 1/2-inch cubes 2 packed cups (2 ounces) watercress or arugula
Directions: 1. In a medium saucepan, bring 3 cups of water and 1 teaspoon salt to a boil over medium- high heat. Stir in the couscous and reduce the heat so that the mixture simmers. Cover the pan and cook for 8 to 10 minutes, until the couscous is tender. Drain and set aside to cool for 15 minutes. 2. In a salad bowl, whisk together the lemon zest, lemon juice, olive oil, honey, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the cooled couscous, watermelon, feta, and watercress. Gently toss until all the ingredients are combined. Season to taste with salt and pepper. Serve immediately. Serves 4.