Bring warm water to a boil in a medium saucepan.
Right when it reaches a boil, remove from heat and right away stir in dry Moroccan couscous and salt and cover. Let rest for 5 minutes.
Drizzle in 1 tsp olive oil, fluff with a fork and let cool about 10 minutes in a salad bowl (toss occasionally if possible to reduce sticking).
Meanwhile prepare remaining salad ingredients.
In a small mixing bowl, whisk together remaining 1/4 cup olive oil, lemon juice, and minced garlic.
To the bowl with couscous, add tomatoes, cucumber, red onion, feta, almonds if using, parsley, and mint. Pour dressing over everything and toss to evenly coat.
Season with salt and pepper to taste. Salad is best the day prepared but will keep in the fridge for 1 day.
