In a medium saucepan, combine 1 cup of water, a pinch of salt, and a dash of olive oil. Bring to a boil over medium-high heat, about 5 minutes.

Once boiling, stir in 1 cup of couscous, cover, and remove from heat. Let sit undisturbed for 5 minutes.

Fluff the couscous with a fork and spread on a baking sheet to cool for 10-15 minutes.

Chop tomatoes, cucumbers, bell pepper, and red onion into bite-sized pieces and set in a large mixing bowl.

Add cooled couscous, 1 cup of garbanzo beans, and crumbled feta to the bowl. Toss gently to combine.

In a small bowl, whisk together juice of one lemon, 2 tablespoons of red wine vinegar, salt, and pepper. Slowly add 3 tablespoons of olive oil while whisking.

Pour the dressing over the salad and toss gently to combine, ensuring every ingredient is coated.

Garnish with chopped fresh herbs and extra feta if desired. Serve chilled or at room temperature.