To start, cook the couscous according to the package instructions and add olive oil and salt. Once cooked, leave it aside to cool.

As the couscous cooks, chop the zucchini into small pieces. Heat olive oil in a skillet and fry the zucchini for 4-5 minutes until it is tender and browned. Season with salt and pepper, then set it aside.

In a clean skillet, toast the hemp seeds over low heat for approximately 5 minutes until they turn golden brown. Stir frequently to avoid burning, and set them aside to cool.

Next, chop the fresh herbs before assembling the salad.

When ready to serve the salad, layer the cooled couscous, zucchini, peas, hemp seeds, fresh herbs, feta, and pesto in a large bowl. Squeeze lemon juice over the top and toss everything together. Taste and adjust seasoning with salt and pepper if needed.