Zest and juice the lemon to obtain about ¼ teaspoon zest and 1½ tablespoons of juice.

In a jar, combine red wine vinegar, Dijon mustard, Italian seasoning, minced garlic, olive oil, honey, lemon juice, lemon zest, salt, and pepper. Shake thoroughly and refrigerate until needed.

Cook the pearl couscous according to package directions. (Tip: Bring 1½ cups water, ½ teaspoon salt, and 1 teaspoon olive oil to a boil, add couscous, cover, reduce heat, and simmer for 8–10 minutes until tender.)

Transfer the cooked couscous to a large bowl and chill it in the refrigerator until cooled.

To the cooled couscous, add the cucumbers, diced avocado, chickpeas, chopped parsley, and crumbled feta cheese.

Shake the dressing once more before drizzling it over the salad. Gently toss to combine.

 

Serve immediately. Only dress the portions you plan to eat to maintain freshness.