Last Made: 2019-06-24
Prep Time: 10
Cook Time: 10
Total Time: 20
1 1/2 cups dried Israeli (pearl) couscous, 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 to taste, 1 medium English cucumber diced, 1 large tomato diced, 1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley cilantro basil dill or mint, 1/4 cup chopped walnuts toasted, 1/4 cup raisins
Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
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. Add the drained couscous to the dressing and mix well.
Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.