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Melt butter in a saucepan (non-stick preferred) over medium heat.
Add couscous and ¼ teaspoon salt and cook, stirring frequently, for 2-3 minutes until some of the couscous pieces are lightly toasted.
Then add the chicken broth or water and bring back to a boil. Turn down the heat and simmer over medium to medium-low heat for 10 minutes, stirring occasionally.
When the liquid is almost gone and the couscous is almost tender, turn off the heat, cover, and let stand for 5 minutes. Note that if the water evaporates before the couscous has finished cooking, add more water or chicken broth 1 tablespoon at a time.
While couscous is cooking, make the vinaigrette. Whisk lemon juice with dijon mustard and slowly whisk in olive oil until emulsified. Whisk in salt and pepper.
Pour couscous into large bowl and toss with vinaigrette.
Add chicken, vegetables, and feta cheese and stir to combine.
Sprinkle with chopped basil (if desired).