Bring 1 cup of water with 1 tsp salt to a boil in a small saucepan over high heat. Once boiling, stir in the couscous, then immediately remove from heat and cover tightly with a lid. Let it sit undisturbed for 5 minutes to allow the couscous to absorb all the water and become tender. After 5 minutes, fluff the couscous with a fork to separate the grains and transfer to a large mixing bowl to cool slightly while you prepare the remaining components.

While the couscous cooks, prepare your vegetables by dicing the cucumber into ½-inch pieces, halving or quartering the tomatoes, pitting and slicing the kalamata olives, and crumbling the feta cheese. In a small bowl, whisk together the white wine vinegar, olive oil, and lemon juice, then add the oregano, dried basil, garlic powder, onion powder, black pepper, mustard, and red pepper flakes. Whisk until the dressing is well combined and the spices are evenly distributed. I like to taste the dressing at this point and adjust the seasonings—if it tastes too acidic, a tiny pinch more salt can balance it beautifully.

Once the couscous has cooled slightly, add the chickpeas, prepared vegetables, and crumbled feta to the bowl. Pour the dressing over the mixture and toss everything together gently but thoroughly until all ingredients are evenly coated and combined. I find that tossing the salad while the couscous is still slightly warm helps it absorb the dressing better and develop more flavor. Finally, scatter the fresh basil, chives, and parsley over the top and give it one final gentle toss to incorporate the fresh herbs.