Couscous Salad

This is such a refreshing summer dish. I don't have the amounts to most of this stuff, just use your judgement as to how much of each ingredient to put in.

Cook up Israeli Couscous (about 2 cups)
Stir in a good amount of olive oil and place in fridge covered to cool.
Chop up mint leaves and cilantro stir into couscous
Add minced garlic and sea salt
Stir in:
feta cheese
garbanzo beans (1 can)
grape tomatoes (halved)
balsamic vinegar (a splash)

Chill in fridge