Boil 2 cups of water in a saucepan with 1 teaspoon of sunflower oil and 1/2 teaspoon of salt.

Add couscous to the boiling water, then turn off the heat.

Cover the saucepan and let the couscous cook until all the water is absorbed and it becomes fluffy.

Fluff the couscous with a fork and set aside to cool.

In a mixing bowl, combine diced cucumber, kalamata olives, and raisins.

Drizzle 3 tablespoons of extra virgin olive oil over the vegetables.

Sprinkle salt and black pepper powder over the vegetables.

Add the cooked couscous to the bowl and stir everything together.

Refrigerate the Couscous Salad for at least an hour to chill.

Before serving, sprinkle chopped coriander leaves and crumbled feta cheese over the salad.

Serve the Couscous Salad chilled.