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Cook the couscous: Lightly toast the couscous with the olive oil in a saucepan over medium heat until it starts to smell nutty. Add 4-5 cups of water and bring to a boil. Reduce heat and boil until al dente (about 8 minutes). Strain through a large sieve, rinse with cold water and strain again.
Make the salad: Mix the couscous with the rest of the ingredients for the salad in a large bowl.
Make the dressing: Transfer the ingredients for the dressing in a jar and shake well to combine and emulsify.
Mix: Pour the dressing over the couscous salad and toss well to combine. Taste and adjust the seasonings. This salad is even better after it's chilled in the fridge for a few hours.