Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta

In a large saucepan, bring 2 quarts vegetable broth to a boil. (Vegetable broth adds more flavor to the couscous. You can also use chicken stock.)

Meanwhile, in a medium skillet over medium heat, toast the couscous, stirring frequently, until golden-brown, about 7 minutes.

Cook the couscous in the boiling water until tender, about 10 minutes. As the couscous is boiling, toast the pine nuts in the skillet over medium heat, stirring frequently. Be sure not to burn the pine nuts. Remove from heat immediately.

Drain and rinse couscous under cold running water until cool. Pour the couscous into a large mixing bowl. Stir in diced cucumber, bell peppers, and mint.

In a small bowl, mix the oil, lemon juice and zest, 3/4 tsp. salt, and 1/4 tsp. pepper. Stir in the feta. Add the feta mixture to the couscous, season to taste with salt, pepper, and lemon juice, and mix well. Transfer to a serving bowl. Refrigerate for a few hours or overnight and serve.

Garnish with the toasted pine nuts and reserved mint sprigs before serving.