Step 1

In a large bowl, add the couscous. Bring to simmer the vegetable stock, then pour it over the couscous and let it rest for about 5 minutes. Mix with a fork to break any lump. Set aside to cool.

Step 2

Finely chop the onion, chop the cucumber and cherry tomatoes, and drain the chickpeas. Add them to the bowl with the cooled couscous, then crumble the feta cheese with your hands.

Step 3

In a separate bowl, add the finely minced herbs, olive oil, vinegar, lemon juice, and salt. Mix well then pour the dressing over the couscous salad and mix well.

Step 4

Serve immediately at room temperature or set it in the fridge covered with plastic wrap to serve cold.