Couscous Salad

I love to eat so I love to cook. Recipes are just starting points. If I had to eat one cuisine for the rest of my life, it would be Mexican. But I would complain loudly.

1 pint cherry tomatoes

2 teaspoons kosher salt, plus more

1 garlic clove, minced

½ to 1 jalapeño, seeded and minced

¼ cup olive oil

2 tablespoons fresh lemon juice

1 bunch scallions, finely chopped

1 ½ cups Israeli couscous

2 Persian cucumbers, cut in half lengthwise and cut into ½-inch-thick slices

3 ounces crumbled feta, about ½ cup

2 tablespoons finely chopped fresh mint

⅓ cup finely chopped fresh flat-leaf parsley

Freshly ground black pepper

Directions at latimes.com

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