Step 1

Pour the water and ¼ teaspoon of the salt into a medium saucepan. Cover and bring to a boil over high heat. Once boiling, quickly stir in the cup of couscous, cover the pot and remove from heat. Keep covered for 5 minutes. After 5 minutes, transfer the couscous to a serving bowl and fluff with a fork. Allow to cool.

Step 2

In a small mixing bowl, combine the vinegar, olive oil, lemon juice, oregano, dried basil, onion powder, garlic powder, black pepper, mustard, and the remaining ½ teaspoon of salt. Stir or whisk together until combined and set aside.

Step 3

In the serving bowl holding the cooled couscous, add the chickpeas, cucumber, cherry tomatoes, olives, Feta cheese, basil, chives, and parsley and stir until combined. Pour the dressing from step two over the top and stir until the salad is evenly coated with the dressing and serve.