- In a 2-quart saucepan, sauté 1 cup couscous over medium heat to lightly toast until fragrant. Slowly add 1 ½ cups of water to pan and return to a boil, then cover and reduce the heat to a simmer. Let cook until the liquid is absorbed, about 12 minutes.
- In medium bowl, whisk together lemon zest, lemon juice, olive oil, vinegar, garlic, thyme, sea salt, and pepper. Drizzle vinaigrette over couscous and toss to coat. Add diced cucumber, tomatoes, scallions, feta, fresh herbs, and toasted pine nuts. Toss to combine.
- Serve cold or at room temperature.