Cook the couscous in salted water until al dente (almost tender).
Be careful not to over cook as the couscous will become soggie.
Drain and rinse the couscous in cold water until cool.
In a large mixing bowl combine all vegetables and couscous; gently mix to combine.
Add cilantro, olive oil, red wine vinegar, lemon juice, and seasonings; gently mix to combine.
Adjust seasonings according to desired flavor.
Couscous salad will keep refrigerated for up to 3 day's.