ISRAELI COUSCOUS WITH WATERMELON, WATERCRESS AND FETA

Serves 8.

Adapted from "Weeknights With Giada: Quick and Simple Recipes to Revamp Dinner" by Giada De Laurentiis.

• 2 tsp. kosher salt, divided

• 1 c. Israeli (pearl) couscous

• 1 seedless watermelon, about 4 lb.

• 1 (8-oz.) block feta cheese

• Grated zest and juice of 2 lemons

• 1/4 c. olive oil

• 2 tbsp. honey

• 1/2 tsp. freshly ground black pepper

• 2 c. (packed) watercress or arugula

Directions

In a medium saucepan, bring 3 cups of water and 1 teaspoon salt to boil over medium-high heat. Stir in the couscous and reduce the heat so 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.

Meanwhile, remove and discard the watermelon rind. Cut the flesh into 1/2-inch cubes. Set aside. Cut the block of feta in half horizontally so you have two blocks. Cut each block into 1/2-inch cubes. Set aside.

In a bowl, whisk together the lemon zest and juice, olive oil, honey, remaining 1 teaspoon salt and black pepper. Add the cooled couscous, watermelon, feta and watercress. Gently toss ingredients to evenly combine. Season to taste with salt and pepper. Serve immediately.

Nutrition information per serving:

Calories 268 Fat 13 g Sodium 615 mg

Carbohydrates 33 g Saturated fat 5 g

Protein 7 g Cholesterol 25 mg Dietary fiber 2 g