This summer salad boasts a tabbouleh-level quantity of herbs, packing in an equal ratio of fresh herbs to grain. Tossed with a lemony vinaigrette and dotted with bright cherry tomatoes, it veers off from traditional tabbouleh with the use of pearl couscous, which has a fun, more substantial texture than the traditional bulgur. Topped with large slabs of feta and extra olive oil, this salad is sure to satisfy for a summery lunch, brunch or side.

This salad stores well in the refrigerator for a couple days, so it makes an easy grab-and-go lunch or make-ahead summer side for a barbecue.

Serves 4

1¾ cup pearl couscous (Israeli couscous)

1 bunch green onions, thinly sliced

2½ cups chopped fresh herbs, such as a combination of parsley, dill and mint

1½ cups sliced cherry tomatoes

3 tablespoons fresh-squeezed lemon juice

4 tablespoons olive oil

1 teaspoon salt

Fresh cracked pepper

4 slices of feta cheese, about ¼-inch thick

Extra olive oil and herbs for garnish

Combine the cooled couscous, green onions, herbs and cherry tomatoes in a large bowl. Whisk together the lemon juice, olive oil, salt and pepper and pour over the couscous. Toss to coat evenly. Serve the salad topped with slabs of feta and drizzled with some additional olive oil and herbs for garnish.

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.