Servings: 8 to 12

3 cups Pearl Couscous 3 cups Pearl Couscous
4½ cups vegetable stock consisting water and 1 cube of Knorr Parsley & Garlic Bouillon 4½ cups vegetable stock consisting water and 1 cube of Knorr Parsley & Garlic Bouillon
2 cups cherry tomatoes roughly chopped or halved 2 cups cherry tomatoes roughly chopped or halved
3 cups cucumber cut into cubes or roughly chopped 3 cups cucumber cut into cubes or roughly chopped
10 - 12 Medjool dates halved deseeded cut into smallish bite size pieces 10 to 12 Medjool dates halved deseeded cut into smallish bite size pieces
½ - ¾ cup feta cheese diced into smallish pieces (optional - not using making this dish vegan) ½ to ¾ cup feta cheese diced into smallish pieces (optional - not using making this dish vegan)
1 cup chopped green onion OR 1/2 cup red onion very thinly sliced 1 cup chopped green onion OR ½ cup red onion very thinly sliced
juice of one small lemon or one lime juice of one small lemon or one lime
3 tbsp EVOO (preferably Kalamata EVOO) 3 tbsp EVOO (preferably Kalamata EVOO)
season to taste (salt & pepper OR Greek Seasoning) season to taste (salt & pepper OR Greek Seasoning)
⅓ - ½ cup fresh mint finely chopped ⅓ to ½ cup fresh mint finely chopped
⅓ - ½ cup parsley finely chopped ⅓ to ½ cup parsley finely chopped

In a saucepan combine the broth, water, 1 tsp salt (optional if using Bouillon cube), bring the mixture to a boil, and stir in the couscous. Cover the pan, and let the couscous simmer for 10 minutes. Fluff the couscous with a fork and let it cool in the pan. Let stand for an additional 5 minutes.
In a large bowl stir together the cucumber, tomatoes, onions, date pieces, olive oil, lemon juice, and seasoning, let it sit to marry for around 10 to 20 minutes. Add the couscous, parsley, and mint, stir the salad well, and chill it, covered, for 1 hour.
Garnish with fresh lemon, mint and gorgeous cucumber slices.

The salad can be made 1-2 nights in advance.  The salad can be made 1 to 2 nights in advance.
Store it in refrigerator up to 5-6 days in a tight sealed container.  Store it in refrigerator up to 5 to 6 days in a tight sealed container.