Minted Summer Couscous with Watermelon and Feta
Reprinted with permission from Simply Ancient Grains by Maria Speck (Ten Speed Press).
Photograph by Erin Kunkel
Minted Summer Couscous with Watermelon and Feta
Serves 4 to 6
Serve this easy one-bowl meal on a sweltering summer night when doing anything more than pouring yourself a glass of ice water seems prohibitive. Speedy whole wheat couscous is my go-to grain on such evenings, as it needs just a brief steaming and no cooking. In Greece, we love pairing sweet, juicy watermelon with briny, salty feta. Crunchy celery, lots of fresh mint, and lime make this a refreshing cross between a fruit and a savory salad. Pair it with grilled chicken, fish, or shrimp. Or simply add a bowl of olives and a plate of dry-cured serrano ham or prosciutto and call it a day.
11⁄4 cups water
1 cup whole wheat couscous
1⁄2 teaspoon fine sea salt
Pinch of saffron (optional)
2 or 3 limes, preferably organic
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 to 2 teaspoons honey, depending on your preference
1⁄4 teaspoon freshly ground black pepper
11⁄2 cups seedless watermelon, cut into 3⁄4-inch cubes
1⁄2 cup celery, cut into 1⁄4-inch-wide slices (about 1 stalk)
1⁄2 cup loosely packed torn fresh mint leaves, plus a few leaves for garnish
1⁄2 cup crumbled mild feta, preferably sheep’s milk
Add the water to a small heavy saucepan and bring to a boil. Remove from the heat. Stir in the couscous, 1⁄4 teaspoon of the salt, and the saffron, cover, and set aside until the liquid is absorbed, about 10 minutes. Fluff the couscous with a fork and transfer to a large serving bowl, spreading and fluffing the grains again. Set aside to cool for about 15 minutes.
Meanwhile, zest the limes until you have 2 teaspoons zest. Squeeze the fruit until you have 3 tablespoons juice. Place the zest and juice in a small screw-top jar and add the olive oil, honey, the remaining 1⁄4 teaspoon salt, and the pepper. Shake vigorously until the dressing is amalgamated.
Once the couscous has cooled, distribute the watermelon, celery, and mint across. Drizzle the dressing across and gently toss to combine. Season with salt and pepper to taste (keeping in mind that feta can be quite salty). If you have time, allow to sit for 30 minutes for flavors to meld.
To finish, toss again, top with the crumbled feta and the mint leaves for garnish, and drizzle with a touch more olive oil.
Fine Points
A bit of saffron adds glamour to this lazy preparation, coloring your couscous with enticing golden flecks.
GLUTEN-FREE About 21⁄2 cups cooked white quinoa is a fine replacement for the couscous.
MAKE AHEAD This is lovely when made up to 4 hours ahead—the citrus aroma will only intensify. Just leave out the feta and the mint leaves for garnish. Chill, covered. Remove a few minutes before serving to take the chill out before finishing
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