Israeli Couscous Salad with Feta, Chickpeas, and Herbs

4  tablespoons		olive oil, divided
2  tablespoons		small shallot, finely chopped
2  tablespoons		red wine vinegar
1/2  teaspoon		kosher salt, divided
1/4  teaspoon		freshly ground black pepper
1  cup		regular or whole wheat Israeli (pearl) couscous
2  cups		water
15  ounces		chickpeas, drained and rinsed
2  cups		pint cherry tomatoes, halved
1  cup		ounces feta cheese, crumbled
1/4  cup		loosely packed chopped fresh parsley leaves
2  tablespoons		chopped fresh oregano leaves

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Whisk 3 tablespoons of the olive oil, shallot, vinegar, 1/4 teaspoon of the salt, and pepper in a large bowl until combined; set aside.
Heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat until shimmering. Add the couscous and toast, stirring occasionally, until light golden-brown, about 3 minutes. Add the water and remaining 1/4 teaspoon salt, stir to combine, and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the couscous is tender, about 10 minutes. Drain the couscous through a fine-mesh strainer to remove any excess cooking liquid.
Transfer the hot couscous to the bowl of dressing, add the chickpeas, and stir to combine. Let sit 15 to 20 minutes, stirring occasionally, to cool slightly and let the flavors meld. Stir in the tomatoes, feta, and herbs. Serve warm or at room temperature.