Bring 1 ¼ cups (300 ml) water to a boil in a medium saucepan.

Add a pinch of salt and stir in the couscous.

Reduce heat to low, cover, and simmer for 8-10 minutes until the water is absorbed and the couscous is tender.

Remove from heat and let it sit covered for 5 minutes.

Fluff the couscous with a fork to separate the grains.

Let it cool to room temperature before adding other ingredients, or toss it with ice cubes if you're in a hurry.

While the couscous cooks, halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and roughly chop the parsley.

In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and black pepper.

Taste and adjust the seasoning as needed.

In a large mixing bowl, combine the cooled couscous, tomatoes, cucumber, red onion, parsley, and crumbled feta.

Pour the dressing over the top and toss gently but thoroughly.

Taste again and adjust salt, pepper, or lemon juice if needed.