Dice the red onion into 1/4-inch pieces, deseed and cut the cucumber into 1/2-inch chunks, and cut the courgette into similar-sized chunks. Halve the cherry tomatoes lengthwise, pit and slice the kalamata olives into rounds, and mince the garlic cloves. Crumble the feta cheese into bite-sized pieces. Roughly chop the basil and parsley, and measure out the mint. Having everything prepped before cooking means the couscous will cool properly while you finish the vegetables, and you'll be ready to assemble quickly.

Bring 1.5 cups water to a boil in a small pot and stir in the bouillon until dissolved. Pour the boiling liquid over the couscous in a medium bowl, stir once, then cover tightly with plastic wrap or a lid. Let it sit undisturbed for 10 minutes—this steaming process allows the couscous to absorb the liquid evenly. After 10 minutes, fluff the couscous with a fork to separate the grains, then spread it on a shallow plate or baking sheet to cool for about 5-10 minutes while you continue with the other components.

Once the couscous has cooled slightly and is no longer steaming hot, transfer it to a large mixing bowl. Add the fresh basil, parsley, mint, and minced garlic cloves, then pour in the freshly squeezed lemon juice. Toss gently but thoroughly to distribute the herbs and lemon juice evenly throughout the couscous. The acid from the lemon will brighten the flavor and help the couscous absorb the dressing. I like to add the herbs at this stage because they'll stay fresher and more vibrant rather than sitting in the salad for too long.

Add the prepared vegetables from Step 1—red onion, cucumber, courgette, and cherry tomatoes—to the couscous mixture. Pour in the olive oil and sprinkle with salt and pepper, then toss everything together gently but thoroughly until evenly combined. The olive oil will coat all the grains and vegetables, creating a cohesive salad. Extra-virgin olive oil gives the best texture and adds a fruity depth that complements the Mediterranean flavors, so don't skimp on quality here.

Fold in the sliced kalamata olives and crumbled feta cheese gently with a rubber spatula or wooden spoon, being careful not to break apart the feta too much—those creamy pockets of cheese are what make this salad special. Taste and adjust the seasoning if needed with an extra pinch of salt or squeeze of lemon. Transfer to a serving bowl or individual plates and serve at room temperature. I prefer to crumble fresh feta from a block rather than using pre-crumbled versions, as it keeps a creamier texture and doesn't get dusty.