To start, bring a large pot of salted water to a boil. Add the Israeli couscous and cook according to the package directions, generally about 8–10 minutes, until they are tender but still have a nice bite. Once cooked, drain the couscous, rinsing it under cold water to halt the cooking process. This helps maintain its firm texture.

While the couscous cooks, chop the cucumber and halve the cherry tomatoes. Don’t forget the red onion!

Dice it finely so that its flavor distributes evenly throughout the salad. You can also mince the garlic at this point. Chop your fresh herbs, discarding any tough stems—fresh herbs will lift the whole dish.

Grab a small bowl and combine the lemon juice, olive oil, minced garlic, salt, and pepper. Whisk these ingredients together until emulsified.

This dressing is where the magic happens. Use a good quality extra-virgin olive oil; its flavor is essential for balancing all the ingredients.

In a large bowl, combine the cooked couscous, diced cucumber, halved cherry tomatoes, olives, and red onion. Add in the crumbled feta and toasted pine nuts for added texture. Pour the dressing over the salad, tossing gently to combine everything evenly.

Taste your salad. This is the moment to adjust seasoning. If it needs a bit more brightness, add another squeeze of lemon juice. Sprinkle in your chopped herbs and fold them in gently with a spatula or large spoon, ensuring everything gets nicely coated.

For the best flavor, cover the salad and let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully. When ready to serve, give it one final stir, and enjoy the burst of fresh tastes!