Greek Pearl Couscous Salad

For the dressing:
Place all the ingredients in a personal blender or small food processor and combine.

For the salad:
Bring 3 cups of water to a boil and add about 1/2 teaspoon kosher salt. Add couscous and boil, stirring frequently, adding kale a minute or two before the couscous is done. Drain and rinse with cold water to stop the cooking process.

Place couscous and kale pin a large mixing bowl. Drizzle with olive oil and mix well to prevent pasta from sticking together. Add the tomatoes, bell pepper, olives, mini cucumbers, and Greek dressing. Toss until combined.

Garnish with crumbled feta, chopped parsley, and sliced scallions. Serve at room temperature.