Fluffy couscous is tossed with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and a generous handful of fresh parsley and mint for a salad that's bright, herby, and endlessly refreshing. The dressing does the heavy lifting here — fresh lemon juice and zest, good olive oil, Dijon, and a touch of cumin whisked into a punchy, well-balanced vinaigrette that coats every grain. Red onion adds a little sharp bite, while the mix of raw vegetables and herbs keeps things light rather than heavy. It's the kind of make-ahead dish that actually improves as it sits, letting the couscous soak up all that citrusy, olive-oil-forward flavor. Serve it straight from the bowl at room temperature alongside grilled vegetables or fish, and you've got an easy, wholesome staple that fits right into a Mediterranean-style spread.
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Bring the chicken broth (or water), 1 tbsp olive oil, and 1/2 tsp salt to a boil in a medium saucepan over high heat. Stir in the couscous, cover tightly, and remove from the heat. Let stand for 5 minutes, then fluff with a fork until the grains are separate and no clumps remain.
Spread the fluffed couscous in an even layer in a large mixing bowl and let it cool for about 10 minutes, until no longer steaming.
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