This couscous salad with watermelon, cool, crunchy baby cucumbers, refreshing mint, and tangy lime is wonderfully refreshing and light. Perfect for heat-wave like summery days.
1 1/4cupsboiling water(310 ml)
1 1/2cupsseedless watermelon,cut into cubes (about 200 g)
2-3baby cucumbers,diced (alternatively, 1 half an English cucumber seeded and diced)
3green onions,thinly sliced
1fresh red chili,seeded and thinly sliced
1tablespoonfresh chopped flat-leaf parsley
3tablespoonsfresh chopped mint leaves,plus a few leaves for garnish
2tablespoonsextra-virgin olive oil,plus extra for drizzling
juice from 2 or 3 limes
sea salt and freshly ground black pepper,to taste
1/2cupcrumbled sheep's milk feta cheese(75 g)
Place the couscous in a medium-large bowl, and add the boiling water. Cover with a plate and let stand for 10 minutes. Remove the cover and fluff with a fork. Set aside to cool to room temperature.
Once the couscous has cooled, transfer to a large serving bowl and add the watermelon, cucumber, green onions, fresh chili, parsley and mint. Drizzle with the olive oil and lime juice and gently toss to combine. Season with salt and pepper to taste. If time allows, allow to sit for 15-20 minutes in order for the flavors to meld.
Before serving, toss again, and sprinkle with the crumbled feta and a few mint leaves for garnish. Drizzle with a little more olive oil and enjoy!