Cook the couscous: bring a medium pot of salted water to a boil. Add the couscous and cook according to the package instructions until tender, about 8–10 minutes. Drain and rinse under cold water to cool completely.
Combine the salad: in a large mixing bowl, combine the cooled couscous, cucumber, cherry tomatoes, red onion, dill, parsley, and salt.
Dress it up: pour the ranch dressing over the salad and toss until everything is well coated.
Chill or serve: refrigerate for 30 minutes to let the flavors meld. Enjoy cold or at room temperature. This keeps well in the fridge for up to 4 days. The couscous might absorb a bit of the dressing over time, so if you're making it ahead of time or eating it over several days, you can stir in a little extra SideDish Ranch or a squeeze of lemon to freshen it up before serving.
