1 cup cooked Israeli pearled couscous, fluffed & cooled
½ cup finely diced tomatoes, seeds removed*
¼ cup finely diced cucumbers
¼ cup crumbled feta cheese
2 tablespoons quality olive oil
2-3 tablespoons fresh lemon juice
¼ cup chopped fresh dill
½ teaspoon salt
¼ teaspoon black pepper
Instructions
In a small bowl, whisk together the olive oil, 2 tablespoons lemon juice, dill, salt and pepper.
In a medium bowl gently toss together the cous cous, tomatoes and cucumbers.
Pour the olive oil & lemon juice mixture over the couscous and stir to combine.
Gently fold in the feta and season with additional salt and pepper to taste. If you prefer a more lemon-y tabouli, add more lemon juice, a teaspoon at a time.
Notes
*I prefer to use cherry or grape tomatoes because they're sweeter
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/ultimate-mezze-platter/