Cook the pearl couscous according to package instructions, about 8-10 minutes. Drain, run through some cold water and set aside.
2 cups pearl couscous
In a large bowl, combine the pearl couscous, watermelon, cucumbers, avocado, and mint. Gently fold in the crumbled feta.
2 cups pearl couscous, 2 cups watermelon, 2 lebanese cucumbers, 1 avocado, 1 cup mint, 150 g feta cheese
Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, pure maple syrup, and season with sea salt and cracked black pepper to taste. Pour the dressing over the salad and toss gently until everything is evenly coated.
1/2 lemon, 1 teaspoon dijon mustard, 1 teaspoon maple syrup, sea salt, cracked black pepper
This salad is best eaten immediately and the colours can dull pretty quicky. If preparing for an event, add all the parts and toss everything together at the last minute. Then drizzle over the dressing.
