Begin by bringing a large pot of salted water to a rolling boil. Add the pearl couscous and cook for 8-10 minutes until tender. Drain and spread on a baking sheet to cool.

Dice the English cucumber, halve the cherry tomatoes, and finely dice the red onion.

In a small bowl, whisk together lemon juice, olive oil, garlic, oregano, salt, and black pepper to make the vinaigrette.

In a large serving bowl, combine the cooled couscous, cucumber, cherry tomatoes, and red onion. Fold in feta, parsley, and mint.

Pour the vinaigrette over and toss gently until well coated.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.