In a medium saucepan, bring 1 cup of water, a pinch of salt, and a dash of olive oil to a rolling boil over medium heat.

Once boiling, stir in 1 cup of couscous, then remove from heat and cover for 5 minutes.

Fluff the couscous gently with a fork after 5 minutes and spread it out to cool.

In a large mixing bowl, combine the cooled couscous with tomatoes, cucumber, bell pepper, chickpeas, red onion, olives, feta cheese, and fresh herbs.

For the dressing, whisk together lemon zest, lemon juice, vinegar, salt, and pepper in a small bowl. Gradually drizzle in olive oil while whisking.

Pour the dressing over the salad and toss gently to combine.

Serve immediately or chill for 30 minutes to let the flavors meld.