Ingredients
1 cup pearl couscous
1 1/2 cups water + 1 tsp chicken or vegetable better than bullion (or 1 cups chicken stock or vegetable stock + 1/2 cup water or 1 1/2 cups water +1 cube bullion)
1/2 cucumber, peeled and quarter mooned
cherry tomatoes, halved, roughly equal in proportion to the cucumbers (half a box maybe?)
1/8 raw red onion, diced (you can pickle it if you don't like it raw)
1 lemon
crumbled feta
balsamic vinegar
olive oil
large amount of dill, to taste
smaller amount of mint

Cook the couscous in the chicken/vegetable stock as normal. toss with a splash of olive oil. put in fridge or freezer to cool down.
While the couscous is cooling, peel and cut the vegetables. Place in a large bowl. Zest and juice the lemon, combine into vegetables. Salt, and place into fridge to marinate.
Once couscous is cool, break up any clumps with a spoon and toss with a small amount of balsamic vinegar.
Add the vegetables (you can add the juice as well, but it will make it more watery).
Add the dill and mint and more salt, toss.
Add feta.
You can eat this warm but it's much better cool 😎