Israeli Couscous Salad with Feta

• 1 1/2 cups israeli (pearl) couscous
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 3 tablespoons fresh lemon juice
• 1/4 cup olive oil
• 2 green onions, sliced

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the Israeli couscous and cook for about 8-10 minutes, or until al dente.

2. 2

   Drain the couscous and rinse briefly with cold water to stop the cooking. Transfer to a large bowl.

3. 3

   In a small jar or bowl, shake or whisk together the olive oil and lemon juice to create the dressing.

4. 4

   Add the diced cucumber, halved cherry tomatoes, chopped parsley, mint, and sliced green onions to the couscous.

5. 5

   Pour the dressing over the salad and toss well to combine.

6. 6

   Gently fold in the crumbled feta cheese.

7. 7

   Taste and season with salt and pepper if needed. Serve immediately or refrigerate for later.