Watermelon-Feta-Mint Salad with Whole Wheat Couscous and Honey-Lime Dressing

This dish is basically summer in a bowl.  Watermelon is one of my favorite summer fruits, and while it is delicious on its own, this salad makes it feel extra fancy.  The combo of sweet watermelon and salty feta is a a classic, and here they're combined with floral mint and a sweet honey-lime dressing that's not too heavy.  Whole wheat couscous bulks out the salad to make it a bit more filling -- we enjoyed this as a light dinner, although it would also be great as a side.  The mint does tend to wilt a bit if it sits, so I'd mix everything together just before you plan to serve.

Watermelon-Feta-Mint Salad with Whole Wheat Couscous and Honey-Lime Dressing (adapted from Maria Speck, via The Kitchn)
Serves 4-6 as a side, or 2-3 as a light main

1-1/4 cups water
1 cup whole wheat couscous
1/2 tsp salt
2-1/2 cups diced seedless watermelon
1/2 cup torn mint leaves
1/2 cup crumbled feta

For the dressing:
Zest and juice of 2 large limes
2 T olive oil
1 tsp honey
Salt and pepper

1. Bring the water to a boil in a small saucepan.  Remove from the heat, and stir in the couscous and salt.  Cover, and set aside for 10 minutes (off the heat).  Fluff with a fork, and transfer to a serving bowl or platter.  Fluff again, and set aside to cool for 15 minutes.
2. Layer the watermelon, mint, and feta on the couscous.
3. Make the dressing.  Combine all the dressing ingredients in a small jar with a tightly fitting lid, and shake well until combined.  Taste and adjust seasonings.
4. Drizzle the dressing over the salad and toss to combine.
5. To make ahead, leave out the feta and mint.  Stash in the fridge for up to 4 hours, and then toss in the feta and mint when ready to serve.