Greek Pearl Pasta Salad with Feta & Dill

🥘 Ingredients

• black pepper
  1 pinch
• dill
  2 bunches
• feta cheese
  1 c
• grape tomatoes
  1 c
• greek vinaigrette
  2 tbsp
• green olives
  ½ cup
• israeli couscous
  1 ½ cups
• lemon
  2 unit
• mini cucumber
  2 unit
• olive oil
  1 tbsp
• salt
  1 pinch
• water
  1 ½ cups

🍳 Cookware

• small pot
• large bowl

1. 1

   In a small pot , combine israeli couscous and water . Bring to a boil, then cover and reduce heat to low. Cook until tender ⏱️ 6 minutes . Drain, then rinse with cold water until cooled. Shake off excess water.

   israeli couscous: 1 ½ cups, water: 1 ½ cups
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: 1 c, mini cucumber: 2 unit, green olives: ½ cup, lemon: 2 unit, dill: 2 bunches
3. 3

   In a large bowl , combine greek vinaigrette , tomatoes, cucumber, olives, olive oil , juice from one lemon wedge, and as much dill as you like.

   greek vinaigrette: 2 tbsp, olive oil: 1 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: 1 pinch, black pepper: 1 pinch
5. 5

   Divide salad between bowls and serve.