Warm 2tbsp olive oil in a pan then toast the couscous until lightly brown - about 3-5min. Add the water, cover and bring to a bil then reduce the heat so it simmers. Cook until the water is absorbed -about 10min. Allow the couscous to cool - you can help it along by rinsing in cold water.

While the couscous is cooking and cooling, dice the watermelon and nectarine/peach into bite-sized pieces. Chop or break up the feta into small chunks and chop the mint and parsley - a rough chop is fine.

Dress the cooled couscous with the lemon juice, oil and a few grinds of salt and pepper. Toss so it is well-coated. Add the rest of the ingredients, toss, and serve.