Greek Pearl Pasta Salad with Feta & Dill

🥘 Ingredients

• Greek vinaigrette
  3 oz
• Israeli couscous
  2 c
• black pepper
• dill
  ½ oz
• feta cheese
  1 c
• grape tomatoes
  16 oz
• green olives
  4 unit
• lemon
  ½ unit
• mini cucumber
  4 unit
• olive oil
  2 tbsp
• salt

🍳 Cookware

• small pot
• strainer
• large bowl

1. 1

   In a small pot , combine Israeli couscous and 11⁄2 cups water (3 cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until tender, ⏱️ 7 minutes . Drain using a strainer , then rinse with cold water until cooled. Shake off excess water.

   Israeli couscous: 2 c
2. 2

   Meanwhile, wash and dry produce. Halve grape tomatoes lengthwise. Halve mini cucumber lengthwise; slice into ¼-inch-thick half-moons. Drain and halve green olives . Quarter lemon . Roughly chop dill .

   grape tomatoes: 8 oz, mini cucumber: 2 unit, green olives: 2 unit, lemon: ½ unit, dill: ½ oz
3. 3

   In a large bowl , combine Greek vinaigrette , grape tomatoes , mini cucumber , green olives , olive oil , juice from one lemon wedge, and as much dill as you like (2 TBSP olive oil and juice from two lemon wedges for 4 servings).

   Greek vinaigrette: 3 oz, grape tomatoes: 8 oz, mini cucumber: 2 unit, green olives: 2 unit, olive oil: 2 tbsp
4. 4

   Add couscous to bowl with veggies. Add feta cheese and a squeeze of lemon juice to taste; toss to combine. Taste and season with salt and black pepper .

   feta cheese: 1 c, salt, black pepper
5. 5

   Divide salad between bowls and serve.