Bring water or broth to a boil, add couscous and a pinch of salt, then simmer covered for 8 to 10 minutes until tender. Spread on a plate to cool and fluff with a fork.

Whisk olive oil, lemon juice, red wine vinegar, salt, and pepper in a large bowl until combined.

Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and chop the parsley and mint.

Add the cooled couscous, tomatoes, cucumber, onion, and about two-thirds of the feta and herbs to the dressing. Fold gently to coat. Let sit 10 minutes, then top with remaining feta and herbs before serving.