Toast the couscous: In a medium pot over medium heat, add olive oil. Once warm, add the pearl couscous and toast, stirring often, until lightly golden and fragrant, about 4–5 minutes.

Cook the couscous: Add enough water or vegetable broth to cook the couscous according to package instructions (about 3 cups liquid for 2 cups pearl couscous). Bring to a boil, then reduce to a simmer and cook until tender. Drain any excess liquid if needed. Fluff the couscous with a fork, then transfer to a large bowl to cool. It may clump together as it sits, but it will loosen up once tossed with the dressing.

Make the vinaigrette: In a small bowl or jar, whisk together basil, garlic, lemon juice, lemon zest, Dijon mustard, salt, and honey. Slowly drizzle in olive oil while whisking until smooth and emulsified.

Prepare the salad: In a large bowl, combine the cooled couscous, cherry tomatoes, cucumbers, chickpeas, olives, and parsley.

Add cheese and dress: Gently fold in the goat cheese. Pour the vinaigrette over the salad and toss until everything is evenly coated.

Serve: Serve slightly chilled or at room temperature. For best flavor, let the salad sit 10–15 minutes before serving so everything absorbs the dressing.