2 cups vegetable stock

1 tablespoon extra-virgin olive oil (for toasting couscous)

1 cup pearl (Israeli) couscous

1/2 cup packed fresh basil leaves

1/4 cup flat-leaf parsley leaves

1 clove garlic, crushed

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh thyme

1/2 cup pitted green olives

4 heirloom tomatoes, quartered

15 cherry tomatoes, quartered

1 English cucumber, cubed

1/2 small red onion, thinly sliced

1 cup crumbled feta cheese

1/4 cup white balsamic vinegar

1/2 cup extra-virgin olive oil (for dressing)

Juice of 1 lemon

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Bring vegetable stock to a simmer in a saucepan over medium heat.
In a separate skillet, heat 1 tablespoon olive oil. Toast couscous, stirring frequently, until golden brown (about 10 minutes).
Add toasted couscous to the simmering vegetable stock. Cover and cook until liquid is absorbed, about 15 minutes. Transfer to a mixing bowl, fluff with a fork, and let cool to room temperature.
In a food processor, pulse basil, parsley, garlic, oregano, thyme, and olives until coarsely chopped.
Stir the herb-olive mixture into the cooled couscous.
Add heirloom tomatoes, cherry tomatoes, cucumber, red onion, and feta cheese to the couscous mixture.
Drizzle with white balsamic vinegar, 1/2 cup olive oil, and lemon juice. Stir until evenly combined.
Chill for 30 minutes before serving for best flavor.