Heat 1 teaspoon olive oil in a medium saucepan over medium heat. Add the Israeli couscous and toast, stirring, for 2–3 minutes until lightly golden. Add the broth, bring to a boil, then reduce heat to low, cover, and simmer for 8–10 minutes until tender. Fluff with a fork and let cool slightly.

Whisk together lemon juice, lemon zest, Dijon mustard, minced garlic, oregano, salt and pepper. Slowly whisk in the olive oil until emulsified. Adjust seasoning to taste.

In a large bowl combine the cooled couscous, cherry tomatoes, cucumber, olives, red onion, parsley, and mint. Pour about three-quarters of the dressing over the salad and toss gently to combine.

Add the crumbled feta and toasted pine nuts, then drizzle more dressing if desired. Serve warm, at room temperature, or chilled. Store leftovers in an airtight container for up to 3–4 days.