Step 1

In a medium saucepan, bring the vegetable broth or water to a boil. Remove from heat and stir in the couscous. Cover and let it sit for 5 minutes, allowing the couscous to absorb the liquid. Fluff the couscous with a fork to separate the grains.

Step 2

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to make the dressing.

Step 3

In a large mixing bowl, combine the cooked couscous, black olives, toasted pine nuts, diced red bell pepper, diced cucumber, diced red onion, and chopped fresh parsley. Add the dressing and toss gently to coat all the ingredients.

Step 4

Allow the salad to sit for a few minutes to let the flavors meld together. You can serve it immediately or refrigerate it for later. If desired, you can add additional toppings like crumbled feta cheese, cherry tomatoes, or chopped cucumber before serving.