This refreshing Mediterranean couscous salad comes together in minutes with minimal effort. The key to success is properly preparing the couscous and cutting the vegetables into uniform pieces for balanced flavor in every bite. Follow these simple steps for a vibrant, herb-packed salad that's perfect for meal prep or entertaining.

1. Step 1: The couscous will steam and become tender without any actual cooking.

   Place the dry couscous in a medium bowl. Pour the hot vegetable broth over the couscous, stir quickly, then cover the bowl with a plate or plastic wrap. Let it sit for 5 minutes until all the liquid is absorbed.

2. Step 2: Fluffing with a fork is essential for the perfect texture.

   After 5 minutes, remove the cover and fluff the couscous with a fork, breaking up any clumps. Allow it to cool for about 5 minutes.

3. Step 3: A well-emulsified dressing coats the ingredients more evenly.

   While the couscous cools, prepare the dressing by whisking together the lemon juice, olive oil, minced garlic, honey (if using), salt, and pepper in a small bowl until well combined.

4. Step 4: Uniform, small dice ensures you get a bit of everything in each bite.

   Add the diced cucumber, halved cherry tomatoes, diced red bell pepper, diced red onion, and halved kalamata olives to the bowl with the cooled couscous.

5. Step 5: Add the dressing while the couscous is still slightly warm to help it absorb the flavors.

   Pour the dressing over the couscous mixture and toss gently to combine.

6. Step 6: Adding herbs at the end preserves their bright flavor and color.

   Add the chopped parsley and mint, then gently fold them into the salad.

7. Step 7: The feta adds a creamy, salty element that balances the bright flavors.

   Sprinkle the crumbled feta cheese over the top and gently fold it in, reserving some for garnish if desired.

8. Step 8: The flavors will develop as the salad sits, so it's good to taste again before serving.

   Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

9. Step 9: This salad keeps well in the refrigerator for up to 2 days.

   For best flavor, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. The salad can be served chilled or at room temperature.

This versatile salad can be customized based on what you have on hand. Try adding chickpeas for protein, pine nuts for crunch, or diced zucchini for extra vegetables. For a more substantial meal, serve with grilled chicken or fish. The salad can be made up to a day ahead, though you may want to refresh it with a squeeze of lemon juice and a drizzle of olive oil before serving.