1-First, bring 1 cup of water to a boil in a saucepan, along with ½ teaspoon kosher salt and 2 tablespoons extra-virgin olive oil. Stir in 1 cup instant couscous, remove from heat, cover, and let it sit for 5 minutes until tender. Fluff with a fork and cool it in the refrigerator for the best results.

2-Next, in a large bowl, combine the cooled couscous with the salad ingredients: ½ cup diced Roma tomatoes, ½ cup diced English cucumber, ½ cup diced red bell pepper, ½ cup canned garbanzo beans (rinsed), ¼ cup minced red onion, ½ cup pitted and sliced Kalamata olives, 2 tablespoons crumbled feta cheese, 1 teaspoon chopped parsley, 1 teaspoon chopped mint, 1 teaspoon chopped basil, and ¼ teaspoon dried oregano.

3-For the dressing, whisk together 1 teaspoon lemon zest, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper in a small bowl. Slowly add 3 tablespoons extra-virgin olive oil while whisking to blend. Pour this over the salad and toss gently to mix everything well.

4-Once assembled, let the salad chill for at least 30 minutes to let flavors meld, then garnish as desired. This method ensures a fresh, vibrant salad every time.