lemon wedgescoarse salt, dill sprigs and olive oil for serving
Prepare the Israeli couscous according to package instructions (omit salt). Stir 1 teaspoon of salt and 1/2 teaspoon pepper into the prepared couscous. Add the lemon juice, olive oil and dill to the couscous, stir to combine thoroughly.
Divide the couscous into 4 bowls and top evenly with tomatoes, cucumbers, olives, red onion and feta. Sprinkle the tops of the vegetables with coarse salt and drizzle with olive oil. Add the sprigs of dill for garnish and serve with lemon wedges on the side.
Make Ahead: The vegetables can be sliced a day in advance - refrigerate until ready to use.Little Helpers: Give your child a bowl with just the couscous and let them add their own toppings!