Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta

I made this for a BLOOM women's ministry meeting last week, and it was a hit :)

Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta

Kosher salt
1 cup Israeli couscous
1/4 cup toasted pine nuts
1 medium English cucumber, peeled and finely diced (2 cups)
1/2 cup diced bell peppers (red, yellow and green)
1/2 cup coarsely chopped fresh apple mint leaves; additional sprigs for garnish (can also use spearmint or pineapple mint)
1/4 cup extra-virgin olive oil
2 Tbs. fresh lemon juice; more as needed
1 tsp. finely grated lemon zest
Freshly ground black pepper
1 cup small-diced feta cheese

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

Meanwhile, in a medium killet 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 the cucumber 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 mint sprigs before serving