LEMON DILL with FETA COUSCOUS SALAD

Let me tell you about my Mediterranean Lemon & Dill with Feta Couscous Salad. It's seriously so good! Pearl pasta, crisp cucumbers, juicy tomatoes, and feta cheese all in one bowl? Yes, please! And don't even get me started on the sunny dill and lemon dressing - it ties all the ingredients together perfectly.  Trust me, you won't regret trying this healthy and yummy dish.  It’s bright.  It’s fun. It’s light. It’s delicious!

INGREDIENTS 

Couscous:

• 2 cups Israeli couscous (also known as Pearl couscous)

• 2 2/3 cups water

• 1/2 tsp salt

• 2 tbsp olive oil

Dressing:

• 1/2 cup quality olive oil

• finely grated zest from 1 lemon

• Juice from one fresh lemon

• 2 cloves of garlic, finely minced

• 2 tbsp white balsamic vinegar

• 1 tsp honey

• 3/4 tsp Himalayan or kosher salt

• 1/2 tsp freshly ground black pepper

Salad:

• 1 large English cucumber, diced

• 2 cups cherry or grape tomatoes, cut into quarters

• 1 small red onion, quartered and then very thinly sliced

• 1 cup finely chopped dill

• 1 cup crumbled feta cheese

DIRECTIONS 

For the couscous:

1. In a medium-large pot, bring water to a boil. Add couscous, salt and olive oil.

2. Reduce the heat and simmer covered for 12 minutes.

3. Drain well and pour into a colander.  Rinse the cooked couscous with cold water until it’s cool before transferring to a bowl.

For the dressing:

1. Whisk all of the dressing ingredients together well.

For the salad:

1. Add the prepared vegetables, feta and dressing to the couscous and toss to combine.

2. Garnish with extra feta, chopped dill, lemon zest and a drizzle of olive oil.

This salad is even better the next day!