Mediterranean Couscous Salad with Feta and Mint

Combine red bell pepper, cucumber, scallions, mint leaves, lemon juice, lemon zest, and olive oil in a bowl. Refrigerate 8 hours to overnight.

Bring water to a boil in a saucepan; remove from heat and stir in couscous, butter, and salt. Cover saucepan and let stand until water is absorbed completely, about 5 minutes. Fluff couscous with a fork; place on a baking sheet to cool.

Combine couscous, bell pepper mixture, and feta cheese together in a bowl, stirring with a fork to prevent clumps.