In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the Israeli couscous and toast for 2-3 minutes, stirring frequently, until lightly golden.

Add 1 1/4 cups of water and 1/2 teaspoon salt to the saucepan. Bring to a boil, then reduce the heat to low and cover. Simmer for 8-10 minutes, or until the couscous is tender and the water is absorbed. Remove from heat and let it cool slightly.

Transfer the cooked couscous to a large mixing bowl and let it cool completely before adding other ingredients.

Once cooled, add the cherry tomatoes, cucumber, red onion, parsley, mint, and feta cheese to the couscous. Toss gently to combine.

In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, honey, Dijon mustard, and a pinch of salt and pepper to make the dressing.

Pour the dressing over the couscous mixture and toss until everything is evenly coated.

Taste and adjust seasoning with more salt or pepper, if needed.

Serve immediately or refrigerate for 30 minutes to allow the flavors to meld. Enjoy chilled or at room temperature!