Looking for something simple and fresh to make this season? Look no further! This vibrant couscous salad utilizes the freshness of mint, citrus and cucumber, as well as pearl couscous. This grain is also called Israeli couscous and is similar to regular couscous, but is much larger in size and yields a chewier texture. However, if you have quinoa or regular couscous in the pantry, that will do the trick.
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In a saucepan over medium heat, add 2 Tbsp of olive oil and the couscous. Continuously stirring, cook until couscous is lightly toasted.
Add the chicken stock and bring to a gentle simmer. Cover with lid and let cook until liquid is absorbed, about 8 minutes. Transfer to a mixing bowl and let cool slightly.
To the mixing bowl, add the remaining olive oil, garlic, shallot, lemon zest, lemon juice, mint, cucumber and feta. Season with salt and pepper. Toss to combine.