Bring the water or broth to a boil in a medium saucepan, then add the pearl couscous and a pinch of salt. Cover and reduce heat to low, simmering until the couscous is tender and the seeds are translucent with a small pearl center, about 12-15 minutes. Drain excess liquid if necessary and set aside to cool slightly.
While the couscous cooks, finely grate lemon zest using a microplane and chop herbs and cherry tomatoes. Prepare these ingredients to add fresh flavor and color to the salad.
Transfer the cooked couscous to a large mixing bowl. Drizzle with olive oil and add lemon juice, stirring gently to combine, ensuring the grains stay fluffy and separate.
Add the lemon zest, chopped herbs, cherry tomatoes, and crumbled feta cheese to the bowl. Gently toss everything together until evenly distributed and coated in dressing. Season with salt and pepper to taste.
Adjust seasoning as needed and serve the salad either immediately or chilled. The finished dish should have a light, fluffy texture with vibrant visual appeal from the herbs, tomatoes, and lemon zest.
