Bring a medium pot of water to a boil. Add 1 ½ to 2 cups of Israeli couscous and cook for 5-7 minutes until tender.

Drain the couscous in a colander, then rinse it under cold water to stop the cooking process.

While the couscous cooks, cut 2 medium cucumbers into quarter rounds.

In a small mixing bowl, whisk together the juice from half a lemon, olive oil, garlic powder, salt, and pepper until well combined.

Add the drained couscous to the cucumbers. Toss in a handful of fresh parsley and the zest of the lemon. Pour the dressing over everything and gently mix.

If you’re using feta cheese, gently fold in crumbled feta until evenly distributed.

Enjoy your salad immediately, or chill it in the refrigerator until you’re ready to serve.