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In a measuring cup, add the extra-virgin olive oil, red wine vinegar, lemon juice, garlic, dried oregano, dried basil, red pepper flakes, salt and pepper. Whisk vigorously until the dressing has slightly thickened.
In a medium saucepan, add chicken broth and butter and bring to a boil. Add the couscous, stir, then remove from heat. Cover with a lid and let rest for 5-10 minutes. Uncover and fluff with a fork.
In a large mixing bowl, combine the warm couscous, chickpeas, tomatoes, red onion, kalamata olives, cucumber, bell pepper, fresh parsley, fresh mint and a pinch of salt and pepper.
Pour the dressing over top and toss thoroughly until well combined. Taste and adjust for seasoning if desired.
Serve and top with a generous amount of feta.