Bring a large pot of salted water to a boil over medium-high heat. Add the Israeli pearl couscous and cook for 5-7 minutes until tender.

Drain the couscous in a fine-mesh strainer and rinse under cold water to halt cooking. Set aside to cool.

Wash and slice the cucumbers into ¼-inch coins and cut them into quarters. Mix with parsley and couscous in a bowl.

In a small bowl, whisk together lemon juice, olive oil, mayonnaise, garlic powder, salt, and pepper until smooth.

Pour the dressing over the couscous and vegetable mixture and toss gently to coat without mashing the cucumbers.

Crumble feta cheese into the salad and fold in carefully. Adjust seasoning with extra salt and pepper if needed.

Let the salad chill in the refrigerator for at least 15 minutes before serving, garnished with parsley or lemon zest if desired.