Melt a tablespoon of butter in a saucepan over medium-high heat. Add dried couscous, and toast for a minute. Add fresh rosemary sprig and lemon zest for added flavor (optional). Add 1 ¼ cups of water or vegetable broth and half a teaspoon of salt. Cover and simmer for 9 minutes. Fluff with a fork and allow to cool.
Place the cooled couscous in a large salad bowl. Add the Raspberry Crisp Salad Kit, carrots, cucumber, and fresh mint and top with raspberry vinaigrette. Top with feta crumbles and serve!