Lemony Cucumber Couscous Salad

Ingredients

• 1 1/2 to 2 cups Israeli couscous
• 2 medium cucumbers
• 1/4 bunch parsley
• 1 medium lemon
• 2 Tbsp olive oil
• 1/4 tsp garlic powder
• 1/4 tsp salt
• Freshly cracked pepper to taste
• 3 oz. crumbled feta cheese

Directions

1. Set a medium pot of water over high heat and bring it to a full, lively boil. Stir in the couscous, keep the water bubbling, and cook for 5-7 minutes, until the grains are tender. Pour the couscous through a colander, or switch to a wire mesh sieve if the colander holes are too wide. Give it a quick rinse with cool water to bring the temperature down, then let it drain while you make the rest of the salad.
2. Slice the cucumber into quarter-rounds and drop them into a large bowl. Grab a generous handful of parsley, about 1/4 bunch, and separate the leaves from the stems. Roughly chop the leaves, then add them to the cucumber. Using a zester or the small holes of a cheese grater, remove just the yellow outer layer from the lemon and add that zest to the bowl.
3. Halve the lemon and squeeze the juice into a small bowl; you should have 2-3 tablespoons. Add the olive oil, garlic powder, salt, and a little freshly cracked pepper. Stir the dressing together, pour it over the cucumber, parsley, and lemon zest, then toss to coat.
4. Add the cooled, drained couscous to the bowl, then add the crumbled feta. Fold everything together gently. Taste, adjust the salt and pepper as needed, and serve right away or chill until you are ready to eat.