In a medium saucepan, bring 1 cup of water to a rolling boil, adding a pinch of salt and a splash of olive oil. Once boiling, add 1 cup of quick-cooking couscous, stirring briefly, then cover and remove from heat. Let it sit for 5 minutes.

Use a fork to fluff the couscous and transfer it to a baking sheet to cool completely.

While the couscous cools, wash and dice the tomatoes, cucumber, and bell pepper. Rinse and drain the garbanzo beans.

In a large mixing bowl, combine the cooled couscous with the diced vegetables, olives, feta, and fresh herbs.

In a small bowl, whisk together the lemon juice, vinegar, salt, and pepper. Gradually pour in olive oil while whisking until emulsified.

Pour the dressing over the salad mixture and gently toss everything together.

Serve immediately, or refrigerate for at least 30 minutes before serving to allow flavors to meld.