In a medium saucepan, bring the water, kosher salt, and 1 tablespoon of olive oil to a boil over high heat. Add the couscous, stir quickly, and turn off the heat. Cover the pan and let it stand until tender, about 5 minutes. Fluff with a fork and allow it to cool.

In a large bowl, mix the cooled couscous with the diced Roma tomato, English cucumber, red bell pepper, garbanzo beans, minced red onion, sliced Kalamata olives, and crumbled feta cheese.

Add the chopped parsley, mint, basil, and dried oregano to bring all the flavors together.

In a small bowl, whisk together the lemon zest, lemon juice, red wine vinegar, kosher salt, and black pepper. Slowly drizzle in the remaining olive oil, whisking continuously until the dressing thickens.

Pour the prepared dressing over the salad and gently stir to combine all the ingredients. If desired, garnish with additional feta cheese and fresh herbs for extra flavor.