Couscous Salad w Grilled Squash, Feta and Mint

Put 1 cup couscous in heatproof bowl and add 1 ½ c boiling water. Cover and let stand 5 min. In medium bowl, combine 1 garlic clove, minced; 1 jalapeno, seeded and thinly sliced; ¼ c plus 2 T olive oil; ¼ c vinegar; ¼ c chopped mint; ½ tsp salt; and ¼ tsp pepper. Fluff couscous w fork and stir in dressing. Preheat grill to high. Drizzle 4 (6 oz) yellow squash, halved lengthwise, w 1 T olive oil and season w salt. Grilled until charred and tender, 3 min per side, and slice into half moons. Add to couscous along w 2 c watercress, ¼ c crumbled feta, and 10 sliced scallions and toss.