In a medium saucepan, bring the water or vegetable broth to a boil.

Once boiling, remove from heat and stir in the couscous. Cover and let sit for about 5 minutes, until fluffy.

While the couscous is cooking, chop your cherry tomatoes, cucumber, bell pepper, and red onion. Place them in a large mixing bowl.

After 5 minutes, use a fork to fluff the couscous. Add it to the large bowl with your chopped vegetables.

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour this dressing over the couscous and veggies, and toss gently to coat everything.

Lastly, fold in the fresh parsley for an added burst of flavor and color.

Give your salad a taste and adjust the seasoning if necessary—more salt or lemon if you like it zesty.

Allow it to sit for a few minutes so the flavors meld together, and enjoy!