Mediterranean Couscous Salad

Step 1

Pour the boiling water into a medium pot off the heat and stir in the couscous until fully submerged, about 30 seconds.

Step 2

Cover the pot with a tight-fitting lid and let it sit undisturbed for 5 minutes until the water is absorbed and grains are tender.

Step 3

Remove the lid and fluff the couscous with a fork, breaking up any clumps, until light and airy, about 1 minute.

Step 4

Transfer the couscous to a large bowl and let it cool to room temperature, about 5 minutes.

Step 5

Add the diced cucumber, halved cherry tomatoes, and halved kalamata olives to the couscous bowl.

Step 6

Whisk the lemon juice and olive oil together in a small bowl until fully combined, about 20 seconds.

Step 7

Pour the lemon-oil dressing over the couscous and vegetables, then toss gently with a large spoon until everything is evenly coated.

Step 8

Scatter the crumbled feta cheese over the top and toss lightly once more to distribute it throughout.