• If you are making tofu feta, do this now so it has time to marinate or use store-bought vegan feta.

Cook the couscous

• Bring 2 cups of water to a boil, add 1/2 tsp of salt, and 4 tablespoons light olive oil, then turn off the heat and add 2 cups of couscous.
• Stir well, cover with a tight lid, and let it sit for 5-10 minutes. then take off the lid, fluff it with a fork, and leave it uncovered to allow it to cool off.
• Once your couscous has cooled for about 1/2 hour, put it in a large salad bowl and place it in the fridge while you are preparing the other ingredients.

Prep the veggies

• Wash and cut up the tomatoes, cucumbers, and fresh parsley.
• Pour the excess liquid off of the artichokes and olives, then cut the artichokes into smaller pieces. Drain and rinse the chickpeas.

Make the lemon dressing

• Add oil, lemon juice, garlic, agave, dill, salt and pepper to a blender and blend on high for about 30 seconds until creamy.

Mix everything together

• Add all of the prepared ingredients to the cooled couscous and drizzle with the lemon dressing. Stir well until mixed thoroughly.