Bring 1ΒΌ cups of broth or water to a boil in a medium saucepan. Remove from heat, add the couscous, stir quickly, cover with a lid, and let it sit for 5 minutes.
After 5 minutes, fluff the couscous with a fork and transfer to a large bowl to cool completely.
While the couscous cools, dice the cucumber, halve the cherry tomatoes, and finely chop the red onion. To reduce the sharpness of the red onion, you can soak it in cold water for 5-10 minutes, then drain.
Slice the kalamata olives and prepare any optional add-ins you're using.
In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest (if using), minced garlic (if using), dried oregano (if using), salt, and pepper until well combined.
Once the couscous has cooled to room temperature, add the prepared vegetables, olives, and any optional ingredients to the large bowl with the couscous.
Pour the prepared dressing over the salad and toss gently to coat all ingredients evenly.
Fold in the chopped parsley, mint (if using), and crumbled feta cheese. Mix gently to avoid breaking up the feta too much.
Taste and adjust the seasoning with additional salt and pepper as needed.
For best flavor, refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serve chilled or at room temperature.
