Credits to @gatherednutrition
Ingredients
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 or store leftobers 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.
