Fresh flavors of tomato, feta, spinach and herbs mingle in this lemon-scented salad.
1 1/2 cups water
1 Tbsp. plus 1 tsp. extra-virgin olive oil, divided
1 cup whole-wheat couscous
1/2 tsp. sea salt, divided
1 bunch scallions, sliced lengthwise and chopped
1 pint cherry or grape tomatoes, halved or quartered depending on size
1/4 tsp. fennel seed
1/8 tsp. cayenne pepper
1 cup chopped spinach
1/4 tsp. lemon zest
1 Tbsp. lemon juice
1 Tbsp. flat-leaf parsley
1 tsp. mint, finely chopped
4 oz. feta, crumbled
Preheat oven to 375°.
Boil water in a 4-quart pot.
Add 1 tsp. oil and 1/4 tsp. salt.
Add couscous, cover and remove from heat.
Let stand 15 minutes.
Meanwhile, toss scallions and tomatoes with remaining oil and salt, fennel seed and cayenne.
Lay on a lined baking sheet.
Bake 15-18 minutes, until tomatoes caramelize.
Mix spinach, lemon juice, parsley and mint in a bowl.
Fluff couscous and add to spinach mixture.
Add tomatoes and scallions with the juices and spices from the baking sheet.
Lightly mix in feta and serve.