Cook the couscous per the box instructions.
When it is finished, rinse it in cool water, place it in a bowl in the refrigerator for 15 minutes to cool further.
While the couscous is cooling, cut feta cheese into small cubes, dice roasted red peppers to put on top of the hummus, finely chop the fresh parsley, and finely grate the lemon zest, and set them aside.
Rinse and drain the can of chickpeas.
In a small bowl, whisk olive oil, vinegar, lemon zest, za'atar, dried oregano, and black pepper for the salad dressing.
Place couscous, chickpeas, and red peppers into a mixing bowl.
Gently stir in feta cheese cubes and chopped parsley.
Toss the entire salad with the salad dressing.
Serve immediately or refrigerate until ready to serve.