In a medium pot, bring 4 cups of salted water to a rolling boil. Add 1 cup of Israeli pearl couscous and cook for about 5–7 minutes, stirring occasionally. Once done, drain and rinse under cold water to cool completely.

Slice 1–2 cucumbers into 1/4-inch coins and quarter each coin. Finely chop a handful of fresh parsley. In a large mixing bowl, combine the cooled couscous, chopped cucumbers, and parsley, then gently toss to mix.

In a separate bowl, whisk together the juice of 1 lemon, 3 tablespoons of extra virgin olive oil, 2 tablespoons of mayonnaise, 1 teaspoon of garlic powder, salt, and pepper to taste.

Pour the dressing over the salad mixture and gently toss together using a spatula, coating evenly. Fold in crumbled feta cheese if desired.

Taste for seasoning; adjust with salt, pepper, or lemon juice if needed. Let the salad sit for about 10 minutes to allow the flavors to meld.