Scale

2 cups pearl couscous

4 cups water

1 cucumber, chopped

2 tomatoes, chopped (cherry or grape tomatoes also work great!)

1/2 cup red onion, finely chopped

1/2 cup fresh mint, chopped

1/2 cup fresh parsley, chopped

1/4 cup olive oil

2 tablespoons lemon juice

Salt and pepper to taste

1/2 cup feta cheese, crumbled

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In a large saucepan, bring water to a boil.

Add pearl couscous, stirring occasionally, and cook until al dente, about 8-10 minutes.

Drain the couscous and allow it to cool.

In a large bowl, combine cucumber, tomatoes, red onion, mint, and parsley.

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.

Pour the dressing over the vegetable mixture, and add the cooled couscous.

Toss the salad until well combined, and refrigerate for at least an hour before serving.

Just before serving, sprinkle the crumbled feta cheese on top.