Creating Greek Couscous Salad is a breeze if you follow these simple steps:

1. Cook the Couscous: In a medium saucepan, bring the vegetable broth or water to a boil. Add the couscous, stir, and remove from heat. Cover and let it sit for about 5 minutes or until the liquid is absorbed.
2. Fluff the Couscous: Once the couscous is cooked, fluff it with a fork to separate the grains. Allow it to cool slightly.
3. Prepare the Vegetables: While the couscous is cooling, chop the cherry tomatoes, cucumber, bell pepper, and red onion. Place them in a large mixing bowl.
4. Add Olives and Feta: Stir in the Kalamata olives and crumbled feta cheese to the bowl with the vegetables.
5. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well combined.
6. Combine Everything: Add the fluffed couscous to the large mixing bowl with the vegetables and olives. Pour the dressing over the top and toss everything together gently.
7. Add Fresh Herbs: Fold in the chopped parsley and mint for an extra burst of flavor.
8. Chill the Salad: Cover the salad and place it in the refrigerator for at least 30 minutes to allow the flavors to meld.
9. Serve: Once chilled, give the salad a final toss and adjust seasoning if necessary before serving.

These steps will guide you in creating this incredible Greek Couscous Salad effortlessly.