• In a small pot, combine couscous and 11⁄2 cups water (3 cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Drain, then rinse with cold water until cooled. Shake off excess water.

• Meanwhile, wash and dry produce. Halve tomatoes lengthwise. Halve cucumber lengthwise; slice into 1⁄4-inch-thick half-moons. Drain and halve olives. Quarter lemon. Roughly chop dill.

• In a large bowl, combine vinaigrette, tomatoes, cucumber, olives, 1 TBSP olive oil, juice from one lemon wedge, and as much dill as you like (2 TBSP olive oil and juice from two lemon wedges for 4 servings).

• Add couscous to bowl with veggies. Add feta and a squeeze of lemon juice to taste; toss to combine. Taste and season with salt and pepper.

• Divide salad between bowls and serve.