Toast and Cook the Couscous: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the dry pearl couscous and toast, stirring frequently, for 3-4 minutes until it becomes fragrant and turns a light golden brown. This step is optional but adds a wonderful nutty flavor.

Simmer the Couscous: Carefully pour the 2 cups of vegetable broth or water into the saucepan with the toasted couscous. Add a pinch of salt. Bring the liquid to a boil, then reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes, or until the couscous is tender and has absorbed all the liquid.

Cool the Couscous: Once cooked, fluff the couscous with a fork. Spread it out on a large baking sheet in a single layer to cool down completely. This is a crucial step; adding hot couscous to the vegetables will make them wilt and lose their crispness.

Prepare the Vinaigrette: While the couscous is cooling, prepare the dressing. In a small bowl or a glass jar with a lid, whisk together the 1/2 cup of extra virgin olive oil, 1/4 cup of fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper until the dressing is emulsified and creamy.

Chop the Vegetables and Herbs: Prepare all your mix-ins. Finely dice the cucumber and red onion, halve the cherry tomatoes, chop the olives, and chop the fresh parsley and mint.

Assemble the Salad: In a large mixing bowl, combine the completely cooled pearl couscous, the diced cucumbers, tomatoes, red onion, chopped olives, and the optional chickpeas.

Dress and Toss: Pour about three-quarters of the vinaigrette over the salad and toss gently to combine. You can add more dressing if you feel it needs it, but it’s always better to start with less.

Add Feta and Herbs: Gently fold in the crumbled feta cheese and the chopped fresh parsley and mint. Tossing these in last prevents the feta from breaking down too much and keeps the herbs bright and fresh.

Rest and Serve: For the best flavor, cover the salad and let it rest in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.