Summer Couscous Salad

INGREDIENTS

• 1 ½ cups dried pearl couscous
• 1 medium cucumber, diced
• 1 carrot, diced
• 1 large tomato, diced
• 1 cup of corn
• Salt and fresh ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1 teaspoon finely grated lemon zest
• 2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
• 1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint

INSTRUCTIONS

1. Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.

2. While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper.

3. Add the drained couscous to the dressing and mix well.

4. Stir in the cucumber, tomato, carrots, corn and herbs. Taste for seasoning and adjust with salt and/or pepper as needed. 



Enjoy warm or cover then refrigerate until cool, about 1 hour.