YOU WILL NEED

1 1/2 cups dried Israeli couscous, also called 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, depending on 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, we love golden raisins

DIRECTIONS

• 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.