In a medium saucepan, bring 1¾ cups of water to a boil, adding a pinch of salt and 1 tablespoon of olive oil. Add 1 cup of couscous, stir briefly, cover, and let stand for 5 minutes.

Fluff the couscous with a fork and spread it on a baking sheet to cool. If in a hurry, refrigerate for about 10 minutes.

Chop 1 cup of tomatoes, 1 cup of cucumber, and 1 bell pepper into bite-sized pieces. Finely dice ½ red onion and prepare 1 cup of garbanzo beans.

Add the cooled couscous to the mixing bowl with the chopped vegetables. Toss in ½ cup of olives and ½ cup of feta. Add roughly chopped fresh herbs.

In a small bowl, whisk together the zest and juice of 1 lemon, 2 tablespoons of vinegar, salt, and pepper. Gradually whisk in ¼ cup of olive oil until smooth.

Pour the dressing over the salad and toss to combine. Chill in the refrigerator for at least 30 minutes before serving. Optionally, garnish with more feta and herbs.