Start by tipping the couscous into a large bowl. Next, add the dried oregano, dried parsley, black pepper, and salt. Don’t forget to zest the lemon into the mixture for added flavor. Mix gently to combine.
Pour the hot vegetable stock over the couscous mixture. Cover the bowl with a lid or plastic wrap and let it stand for about five minutes.
Once the five minutes are up, fluff the couscous with a fork to separate the grains.
Chop the cherry tomatoes in half or quarters, and add them to the bowl along with the finely chopped red onion.
Take the cucumber, cut it in half, remove the seeds, and chop it into small dice before adding it to the mix.
Slice the kalamata olives into wedges, add them to the couscous mixture, and stir everything together gently.
Serve your vibrant salad topped with crumbled feta cheese and a sprinkle of fresh oregano or mint.
