Dry roast the cous cous separately in frying pan until the grain turns golden in colour and becomes fragrant. Set aside. In the same pan, dry roast the walnut pieces taking care not to burn them.
Wash and roughly chop the herbs and set aside.
In a large deep frying pan, saute the garlic in olive oil. Add the roasted couscous grain and mix through. Add 2 cups of boiling water, stir through before removing from the heat and covering for 10 minutes.
Remove the cover and using a fork fluff up the grain. While warm, add the fetta, walnut pieces and oilves. Mix in the herbs. Season and serve.