Summer Salad with Israeli Couscous Recipe - Los Angeles Times

Ingredients

• 1 pint cherry tomatoes
• 2 teaspoons Diamond Crystal kosher salt, plus more
• 1 garlic clove, minced
• 1/2 to 1 jalapeño, seeded and minced
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 bunch scallions, finely chopped
• 1 1/2 cups Israeli couscous
• 2 Persian cucumbers, cut in half lengthwise and cut into 1/2-inch-thick slices
• 3 ounces crumbled feta, about 1/2 cup
• 2 tablespoons finely chopped fresh mint
• 1/3 cup finely chopped fresh flat-leaf parsley
• Freshly ground black pepper