This refreshing salad blends North African couscous with Greek feta, showcasing Mediterranean fusion. Couscous, originally a Berber staple, cooks in minutes by soaking up vegetable broth. The cucumber adds hydration while feta provides tangy creaminess and probiotics. A lemon-olive oil dressing ties it all together with bright acidity. Fun fact: In Morocco, couscous is traditionally steamed in a special pot called a "couscoussier" and served on Fridays as a family meal. This lighter version incorporates fresh herbs like mint and parsley, making it perfect for summer picnics or as a side dish for grilled meats.