Ingredients
Units
Scale
- 1 cup uncooked pearl (Israeli) couscous
- 1/4 cup large English cucumber, diced
- 1/4 cup diced radishes
- 1/4 cup crumbled Feta
- 1/4 cup Lemon Vinaigrette
Instructions
- Cook couscous according to package directions. Drain well and allow to cool.
- Meanwhile, whisk all the lemon vinaigrette ingredients together and set aside. The recipe will leave a little leftover; however, you can drizzle this on the salad if you eat it as leftovers (as the couscous will absorb the dressing).
- Mix: In a large bowl, mix cooled couscous, cucumber, radish, parsley, and lemon vinaigrette.
- Serve and enjoy! Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 5
- Category: Salads