Start by boiling 1 cup of water in a small pot. Once it reaches a rolling boil, remove it from heat and stir in the couscous. Cover the pot with a lid and let it sit for about 5 minutes.

While the couscous cooks, chop your veggies: dice the cucumber and red onion, and halve the cherry tomatoes. Make sure your parsley is finely chopped.

After the couscous has absorbed all the water, fluff it gently with a fork. Transfer it to a large mixing bowl.

Add the chopped vegetables and parsley to the couscous, ensuring an even distribution.

Drizzle the olive oil and lemon juice over the mixture. Season with salt and pepper to taste. Toss everything together gently to mix.

Taste the salad, and adjust the seasoning by adding more lemon juice or olive oil if preferred.

Serve the salad fresh, or let it chill in the refrigerator for a short time before serving for enhanced flavor.