Prepare the Couscous: Boil 1 cup of water with a pinch of salt and a splash of olive oil. Stir in the couscous, cover, and let it sit for 5 minutes.

Fluff and Cool the Couscous: Use a fork to fluff couscous, spread it on a baking sheet to cool.

Chop the Vegetables: Dice tomatoes, cucumbers, and bell peppers into bite-sized pieces.

Combine the Salad Ingredients: In a large mixing bowl, combine cooled couscous, vegetables, garbanzo beans, red onion, olives, feta, and herbs. Toss gently.

Whisk the Dressing: Combine lemon juice, vinegar, salt, and pepper in a bowl, whisk in olive oil to emulsify.

Dress the Salad: Pour dressing over the salad, fold gently to coat ingredients evenly.

Chill and Serve: Let the salad chill for at least 30 minutes before serving. Toss gently before serving and garnish with herbs and feta.