The original recipe from Cook's Illustrated was with feta. I couldn't find good-looking feta at a local grocery store, so replaced it with goat cheese. Served at room temperature, the couscous salad was tasty and refreshing, perfect for spring time. Actually feta's sharp salty taste and dry crumble texture might have been better than mild salty but gooey goat cheese. I guess there was a reason why Cook's Illustrated didn't chose goat cheese but feta here.
