This 7-layer couscous salad is an elevated version of one of my favorite go-to lunches. Instead of tossing together the ingredients in a bowl, I layer them in a trifle dish to instantly turn my everyday salad into an elegant centerpiece.
Combine the butter with 1/2 teaspoon salt and 1 cup water in a small saucepan and bring to a boil over medium-high heat. Stir to incorporate the melted butter, then stir in the couscous, cover with a tight-fitting lid and remove from the heat. Let stand until the couscous absorbs the water completely and is tender, 5 minutes. Fluff the couscous with a fork, transfer to a large bowl and let cool.
Whisk together the oil, lemon juice, 3/4 teaspoon salt and several grinds of pepper in a medium bowl until emulsified. Transfer the vinaigrette to an airtight container and set aside.
Combine the cucumbers with 2 tablespoons of the vinaigrette and 1/2 teaspoon salt in the same medium bowl and toss together.
Use a rubber spatula or small offset spatula to spread the hummus on the bottom of a 4-quart round trifle dish. Arrange the cucumbers on top in an even flat layer.
Transfer the couscous to the same medium bowl and stir in the onions, parsley and 3 tablespoons of the vinaigrette. Scatter the mixture over the cucumbers and gently press to flatten into an even layer.
Wipe out the medium bowl and add the tomatoes, 2 tablespoons of the vinaigrette and 1/4 teaspoon salt. Toss to combine. Arrange the tomatoes on top of the couscous, then top with the olives.
Toss the lettuce with 2 tablespoons of the vinaigrette and 1/4 teaspoon salt in the same medium bowl. Arrange the lettuce on top of the olives, then top with the feta. Drizzle the remaining vinaigrette on top and serve immediately.
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