Cook the couscous according to package instructions, typically using 1½ cups of water or vegetable broth for 1 cup of couscous. Bring liquid to a boil, add couscous, reduce heat, cover, and simmer for about 8-10 minutes until tender and liquid is absorbed. Fluff with a fork and allow to cool completely.
While the couscous is cooling, prepare your vegetables. Slice the cherry tomatoes in half, dice the cucumber into ¼-inch pieces, and finely dice the red onion.
If using chickpeas, drain and rinse them thoroughly under cold water. Prepare any optional ingredients like dried apricots or nuts.
In a large mixing bowl, combine the cooled couscous, tomatoes, cucumber, red onion, and chickpeas (if using).
Finely chop the fresh cilantro and mint (if using) and add to the bowl.
In a small jar or bowl, prepare the dressing by whisking together the lemon juice, olive oil, ground cumin, paprika, harissa (if using), salt, and black pepper until well emulsified.
Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
If using feta cheese, dried fruit, or nuts, fold them in last to preserve their texture.
Cover and refrigerate for at least 15 minutes (or up to 2 hours) before serving to allow the flavors to meld.
Just before serving, taste and adjust seasonings as needed, adding more salt, pepper, or lemon juice to brighten the flavors.
