Preparation

• Bring a large pot of salted water to a boil. Add the pearl couscous and cook until tender, about 8-10 minutes. Drain and rinse under cold water to cool.
• While the couscous is cooking, halve the cherry tomatoes, dice the cucumber, and finely chop the red onion. Slice the olives and crumble the feta cheese.
• In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
• In a large mixing bowl, combine the cooled couscous, tomatoes, cucumber, onion, olives, and feta cheese.
• Drizzle the dressing over the salad ingredients and toss gently to combine, ensuring all ingredients are evenly coated.
• Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
• Stir the salad before serving, adjusting seasoning if necessary. Serve chilled.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• The salad can be made a day in advance. Add fresh herbs or additional dressing just before serving for enhanced flavor.