Ingredients
1 1/2 teaspoons coarse salt, plus more for pasta water
8 ounces (1 1/2 cups) Israeli or pearl couscous (or orzo)
5 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup fresh mint leaves, thinly sliced
5 scallions, thinly sliced diagonally
1/3 cup golden raisins
3 tablespoons very thinly sliced lemon zest (2 to 3 strips)
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
Freshly ground pepper, to taste
1/8 teaspoon red-pepper flakes
Preparation
Bring a 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 10 minutes.
Combine couscous and remaining ingredients. Let stand at room temperature for at least 30 minutes before serving.
