Cook the pearl couscous according to package instructions and drain if necessary.

In a large mixing bowl, combine the cooked couscous, cucumbers, scallions, dill, parsley, and feta cheese.

In a separate bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, and salt.

Pour the dressing over the salad and toss well to combine.

Add additional olive oil if needed.

Cover and refrigerate for at least 1 hour before serving.

Serve chilled.