In a small saucepan, heat the water until boiling. Stir in the dry couscous and olive oil. Remove from heat and cover. Let rest for 5 minutes, or until the couscous has fully absorbed the water. Fluff with a fork.
While the couscous is cooking, prep your veggies. Combine cucumber, cherry tomatoes, red onion, chickpeas, olives and red bell pepper in a large bowl.
To make the vinaigrette: Stir together the balsamic vinegar, olive oil, honey and lemon juice in a small container.
Drizzle the dressing on just before serving. If preparing as meal prep, divide the dressing and salad into separate containers. Sprinkle with fresh parsley. Can be enjoyed hot or cold. Enjoy!