In a medium saucepan, bring 1 cup of vegetable broth to a rolling boil. Stir in 1 cup of couscous, remove from heat, and cover. Let it sit for about 5 minutes until fluffy.

While the couscous is cooling, chop 1 cup of cherry tomatoes, 1 cucumber, ½ red onion, and 1 bell pepper into bite-sized pieces. Halve ½ cup of Kalamata olives. Finely chop ¼ cup of fresh parsley and ¼ cup of fresh mint.

In a small bowl, whisk together ¼ cup of extra virgin olive oil, the juice of one lemon, 1 clove of minced garlic, 1 teaspoon of dried oregano, and a pinch of salt and black pepper.

In a large bowl, add the cooled couscous and chopped veggies. Drizzle the dressing over the mixture and gently toss until everything is evenly coated.

Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours for best flavor.

Before serving, give the salad a gentle toss and transfer to a serving dish.