Preheat the oven to 425°F. Toss the pecans with the olive oil, balsamic glaze, brown sugar, and salt, and spread into an even layer on a sheet pan. Bake for 7-9 minutes, until pecans are toasted and the sugar has melted. Set aside to cool, then chop into rough pieces.

Combine the cooked cous cous with the chopped pecans, strawberries, cucumber, red onion, feta cheese, and mint, stirring well. Add the balsamic glaze, red wine vinegar, and extra virgin olive oil, then season with salt and pepper to taste. Serve at room temperature or chilled.