Israeli Couscous With Mint And Lemon - cooking recipe

Ingredients

1 1/2 teaspoons coarse salt, plus more for pasta water
1 1/2 cups israeli couscous or 1 1/2 cups pearl couscous
5 tablespoons extra virgin olive oil, plus more
olive oil, for drizzling
1/4 cup fresh mint leaves, thinly sliced
5 scallions, thinly sliced diagonally
1/3 cup golden raisin
3 tablespoons lemon zest, very thinly sliced (2-3 strips)
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
fresh ground pepper
1/8 teaspoon red pepper flakes

Preparation

Bring pot of salted water to a boil Add couscous, and cook until al dente, Drain, and drizzle with just enough oil to coat. Spread on a baking sheet and refrigerate for 10 minutes.
Combine couscous and remaining ingredients. Let stand at room temperature for least 30 minutes before serving.