Cook the couscous: Bring a medium pot of salted water to a boil. Add the pearl couscous and cook until just tender, 8–10 minutes, or follow package directions. Drain well, then toss with a teaspoon of olive oil to prevent sticking.

Let it steam dry: Spread the couscous on a sheet pan or large plate for 5–10 minutes. This helps it cool slightly and keeps the texture light and fluffy.

Make the dressing: In a small bowl, whisk together 1/4 cup extra-virgin olive oil, the zest of 1 lemon, 3–4 tablespoons fresh lemon juice, 1 finely grated or minced garlic clove, 1/2 teaspoon salt, and several grinds of black pepper. Add 1/2 teaspoon Dijon if you want a slightly creamier, emulsified finish. Taste and adjust the lemon and salt to your liking.

Prep the add-ins: Dice 1 cup cucumber, halve 1 cup cherry tomatoes, and finely mince 2–3 tablespoons red onion or shallot. Chop 1/2 cup parsley and 1/4 cup mint. Crumble 1/2 cup feta if using. Toast a small handful of nuts in a dry skillet until fragrant, 3–4 minutes.

Toss it together: In a large bowl, combine the couscous, cucumber, tomatoes, onion, parsley, and mint. Pour over most of the dressing and toss gently to coat. Add feta and nuts last to keep them intact.

Adjust and rest: Taste and add more dressing, salt, pepper, or lemon juice as needed. A pinch of red pepper flakes adds a gentle kick. Let the salad rest for 10 minutes so the flavors meld.

Serve warm or chilled: It’s delicious slightly warm from the pot or straight from the fridge later. Finish with a drizzle of olive oil and extra lemon zest if you like.