Prepare the couscous. Add couscous to a medium bowl. Pour in boiling water or broth, a pinch of salt, and 1 teaspoon olive oil. Cover tightly with a plate and let sit for 5 minutes. Fluff with a fork to separate the grains.

Toast the nuts. If using pine nuts or almonds, toast them in a dry skillet over medium heat for 2–3 minutes until golden and fragrant. Set aside to cool.

Make the dressing. In a small jar or bowl, whisk lemon juice, zest, garlic, Dijon, honey, and a pinch of salt and pepper. Slowly whisk in the olive oil until the dressing is smooth and slightly thickened.

Prep the vegetables. Halve the cherry tomatoes, dice the cucumber, and slice or mince the red onion. Chop the parsley and mint.

Combine. In a large bowl, add the fluffed couscous, tomatoes, cucumber, and onion. Pour in most of the dressing and toss gently to coat.

Add herbs and extras. Fold in parsley, mint, cheese, and toasted nuts. Taste and add more dressing, salt, or pepper as needed.

Rest (optional but recommended). Let the salad sit for 10–15 minutes so the couscous absorbs the flavors. Serve at room temperature or chilled.