1/4 c fresh herbs (I used parsley, dill, and basil)
Salt and pepper, to taste
Heat oil in a medium saucepan over medium heat, add couscous and toast for 3-4 minutes, stirring frequently, until half of the grains are golden brown. Add water and a dash of salt, bring to a boil, reduce heat, cover and simmer, stirring occasionally, until water is absorbed. Transfer cooked couscous to a rimmed baking sheet to let cool.
While the couscous is cooling, in a large mixing bowl, whisk together olive oil, red wine vinegar, Dijon Mustard, lemon juice, dried oregano, salt, and pepper. Toss in red onion, tomatoes, and cucumbers.
When couscous has cooled, add to bowl with tomatoes and cucumbers, along with fresh herbs. Give it a big toss and adjust salt and pepper.
Option to chill in the fridge or serve right away. Enjoy!!