Watermelon and Feta Couscous with Tarragon-Basil Oil
Tangy tarragon, juicy watermelon, and lime juice paired with feta and creamy pearl couscous make every bite of this dish a celebration. This one-bowl wonder dinner can be served straight from the fridge or with the couscous still warm. Make it vegan by replacing the feta with an extra sprinkle of flaky salt before serving. (Photo Source: Grace Kellogg)
| Yield: 6 servings | Time: 30 minutes |
Ingredients
For the tarragon-basil dressing
1/4 cup packed basil leaves
1/8 cup packed tarragon leaves
1/4 olive oil
1 tsp flaky sea salt
1 large garlic clove
Juice of 1/2 fresh lime
For the couscous
2 cups pearl couscous
3 cups vegetable broth or water
1/2 watermelon, cut into bite-sized cubes
1/2 block feta
Preparation
In a small blender or mortar and pestle, blend the basil leaves, tarragon leaves, olive oil, sea salt, garlic clove, and lime juice until a rough paste forms. You should still be able to see small chunks of leaves (don’t create a smooth puree, some texture is best).
Bring the vegetable broth or water to a boil. Add in couscous and return to a boil. Reduce the heat until the pot is simmering and cook until the couscous is tender, about 15 minutes. (If you use another type of couscous, just follow the cooking instructions on the package.) Once the couscous has cooked, toss with the tarragon-basil oil and place in the fridge to stay cool.
Remove the rind and cut the watermelon into bite-size cubes, about 1-1.5 inches in diameter.
In a small bowl or plate, crumble the feta into small chunks by hand, aiming for pea-size granules.
To the large bowl, add in the watermelon chunks and toss to combine. Mix in the feta for even distribution, or serve it in a small bowl as a topping. If you leave out the feta, sprinkle it with a bit of flaky salt just before eating to up the briny taste.
Zero-waste tips
Not sure what to do with your leftover watermelon rind? Pickle it to form a crunchy, flavorful snack or topping!