Lemony Israeli Couscous Salad with Mint

A Green Thumb I have not, and as such most plants in my care tend to live somewhat abused lives due to a simple lack of water.  Orchids have withered on my shelves, potted tomato plants have been seen wilted and gasping for breath, and petunias have seen better days when given proper water.  Mint, though, is a different story.

Years ago I brought home a beautiful, emerald green, perfect mint plant from the local farmers' market with a warning from the vendor that the roots tend to be somewhat aggressive.  With my past history of plant growing, very little worry entered my mind and I actually never even planted the beautiful herb in my garden.  Six months later as I went to move the pot, I found the little guy had rooted itself through the holes in the bottom, thereby explaining how he had lived even though his water source had been sparse.

Cleaning for winter I tossed the overgrown, flowering plant and promptly forgot I had ever grown a mint plant.  Until this spring.  Along with my snapdragons (they thrived beautifully with my husband's loving care), little shoots of the brilliant green herb popped up where the old pot had been.... as well as on the other side of the garden, and as well as numerous other spots in between.  Aggressive roots indeed, but a hardy little guy who seems to be a survivor.

With mint back in my garden, the fragrant, flavorful leaves have been finding their way into my daily iced teas as well as into my salads.  Bringing a clean and fresh element to recipes, mint became a welcomed addition to my Israeli Cous Cous concoction and had me repeating the recipe twice in a week with resounding reviews from the whole family.

My mint... it's the little plant that could.

Lemony Israeli Couscous Salad with Mint
Fresh and clean, and filled with summer, this salad becomes the perfect pot luck dish.
Adapted from Bon Appétit July 2013
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1 cup Israeli Couscous
2 slices sweet onion, chopped
1 Persian cucumber, quartered and chopped
1 cup chopped tomato (whatever is in season)
2 Tbs parsley, chopped
2 Tbs mint, chopped
3 Tbs good quality olive oil
juice of 1/2 lemon (about 2 Tbs)
Feta for garnish
salt and pepper to taste

Cook couscous according to package directions, immediately rinsing with cold water when finished.  Allow to cool completely, then place into a medium bowl.

Add the onion, cucumber, tomato, parsley and mint.  Stir gently to combine.

Drizzle with olive oil and lemon juice, stirring gently again to thoroughly combine.  Chill.

When ready to serve top with crumbled feta and freshly ground pepper.  Garnish with a leaf of mint.

Liv Life Note:  For more info on growing your own mint see this post on Backyard Gardening.