In a medium pot, heat 2 tablespoons of olive oil over medium heat. Add 1 cup of couscous and toast it for 4-5 minutes until fragrant and lightly golden.

Pour in 1 ¼ cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 8-10 minutes until liquid is absorbed.

Fluff the couscous with a fork and set aside to cool.

In a bowl, whisk together 2 tablespoons of red wine vinegar, the juice of half a lemon, 1 tablespoon of Dijon mustard, 1 teaspoon of oregano, and a pinch of salt and black pepper. Gradually whisk in 3 tablespoons of olive oil until emulsified.

Toast ¼ cup of pine nuts in a skillet over medium heat for 3-4 minutes, then let cool.

Chop 1 cucumber, halve 1 cup of grape tomatoes, slice ½ a roasted red pepper, dice ¼ of a red onion, and chop fresh parsley.

In a large mixing bowl, combine the cooled couscous, chopped vegetables, half of the crumbled feta, half of the toasted pine nuts, and parsley. Toss gently to mix.

Drizzle the dressing over the salad mixture and gently toss to coat evenly.

Top with remaining feta and pine nuts. Adjust seasoning if needed and serve chilled or at room temperature.