Credits to @gatherednutrition
Ingredients
Servings: 4 to 6
For the dressing
- 1/4 cup olive oil, or 1/4 – 1/3 cup Greek yogurt and 1 Tbsp olive oil
- 1/4 cup fresh squeezed lemon juice (about 3 lemons)
- 1 tsp Dijon mustard
- 1 tsp honey
- 2 Tbsp diced shallot or red onion
- 1/4 fresh basil, roughly chopped
- 1/4 cup fresh parsley, roughly chopped
- Salt and pepper, to taste
For the salad
- 1.5 cups uncooked pearl (Israeli) couscous
- 3 baby cucumbers (or 1 English cucumber), diced
- 1/2 cup diced radishes (3-4)
- 4-5 oz feta
Directions
- Cook couscous according to package instructions. Drain well and allow to cool.
- Meanwhile, whisk all vinaigrette ingredients together and set aside.
- Mix cooled couscous with veggies, feta, and vinaigrette. Serve as a side, as a main with Lemon Dijon Chicken, or store leftovers for up to four days in the fridge.
Natalie’s Notes
Made May 31, 2026. A fresh, flavorful alternative to pasta salad. Mediterranean flavors and fresh herbs work really well here, and nice crunch! Meal prepped and it lasted all week.
Made August 8, 2026. Topped with Lemon Dijon Chicken for a complete meal. I didn’t have any basil, so subbed for more parsley.
