Bring 2 cups of water to a boil in a medium saucepan, adding ½ teaspoon of salt. Stir in 1 cup of Israeli couscous, reduce heat to simmer and cook for 5-7 minutes until tender. Drain and rinse under cold water.

Wash and chop 2 cucumbers into cubes, remove seeds and let them drain in a colander for about 10 minutes.

In a large mixing bowl, whisk together the juice and zest of 1 lemon, 3 tablespoons of olive oil, ½ teaspoon of garlic powder, and salt and pepper to taste.

Add the cooled couscous to the dressing, toss gently, then fold in the cucumbers, ½ cup parsley, and ½ cup feta cheese.

Cover and refrigerate for at least 15 minutes to meld the flavors. Serve chilled or at room temperature.