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Place the couscous in a large bowl. Pour boiling water on it and stir using a fork.
Cover the bowl with a kitchen towel and let it sit for ten minutes.
Meanwhile, slice kalamata olive in half and set aside.
Slice tomatoes into small pieces and set aside.
Cut the cucumber in half lengthwise and cut each half into three pieces lengthwise. Cut the cucumber into ⅓ inch pieces.
Once ten minutes has passed, fluff the cooked couscous using a fork and make sure the grains are not stuck together.
Add in the olives, tomatoes, cucumbers, onions, parsley, green onion and artichoke hearts. Mix well using two large spoons.
Mix all the ingredients in a bowl using a whisk. (See note #3)
Pour the dressing over the couscous salad and mix well so all ingredients are incorporated.
Chill the salad in the fridge for about 30 minutes.
Serve cold.