In a medium saucepan, bring 1 cup of vegetable broth to a rolling boil over medium-high heat.

Once boiling, add 1 cup of dry couscous, stir gently, cover, and remove from heat.

After 5 minutes, use a fork to fluff the couscous and transfer to a large mixing bowl to cool.

Dice 1 cup of cherry tomatoes, 1 cucumber, 1/2 red onion, and 1 bell pepper into small pieces.

In a small bowl, mix 1/4 cup of olive oil, 2 tablespoons of lemon juice, 2 minced garlic cloves, 1 teaspoon of dried oregano, and a pinch of salt and black pepper.

Once cooled, add the chopped vegetables, 1/4 cup of kalamata olives, and 1/2 cup of crumbled feta cheese.

Pour the dressing over the mixture and toss gently until well combined.

Refrigerate for at least 30 minutes before serving.