Couscous with Lemon, Scallions, and Feta

Instructions

• 1. Toast couscous w 3 T olive oil in a 12 inch skillet over medium heat, stirring occasionally, until lightly browned, 3 to 5 minutes; transfer to large bowl.
• 2. Heat 1 T oil in now empty skillet over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and cayenne and cook until fragrant, about 30 seconds. Transfer to bowl with couscous. Stir boiling water and 3/4 t salt into couscous, cover tightly with plasic wrap, and let sit until couscous is tender, about 12 minutes.
• 3. Fluff couscous with fork, breaking up any clumps. Combine remaining 2 T oil, lemon zest and juice in small bowl. Add lemon mixture, feta, pine nuts, and scallions to couscous and gently toss to incorporate. Season with salt and pepper to taste. (Couscous can sit at room temperature for up to 2 hours and be refrigerated for up to 1 day. If refrigerated, bring to room temperature or microwave, covered, until hot, 3 to 5 minutes.) Before serving, fold in mint.