Make the couscous. Add 1 cup of boiling water and a pinch of salt to 1 cup of couscous in a bowl or pot. Cover with a plate or a lid and let it steam for at least 5 minutes. After steaming it, add 1 tbsp of fresh lemon juice and fluff up the couscous with a fork.
Make the lemon vinaigrette. Mix (with a whisk or a fork) 3 tbsp extra-virgin olive oil with 1 tbsp of lemon juice, lemon zest, 1 tsp Dijon mustard, 1 tsp honey, 1 minced garlic clove, about 1/2 tsp kosher salt, and 1/2 tsp ground black pepper.
Chop the herbs finely. I generally use a mezzaluna chopper (pictured in the article) to finely mince the fresh herbs, as I tend to use a lot of fresh herbs in my recipes, and I find it’s easier to mince herbs with one. I mostly use it on fresh herbs (rarely anything else) and would recommend it for that. Otherwise, a good chef’s knife does a great job too!
Chop all the remaining ingredients to go in the salad. Halve the baby tomatoes, chop the red onion, chop the cucumber (I also deseed it first so the salad is not too watery, but that’s optional), crumble the feta cheese, deseed and chop the bell pepper.
Combine all the ingredients. Add everything to a large bowl and combine. Give it a taste and adjust the seasoning (adding more salt and pepper to taste). I love the salad just like that, but you can also add more olive oil and lemon juice if you prefer!