Couscous Salad

Ingredience

1 ½ 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

2-4 tablespoons balsamic vinegar

1 medium English cucumber, diced

1 pint cherry tomatoes, diced

1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint

8 oz feta, goat, or mozzarella cheese

1/4 cup golden raisins

Pokyny

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 vinaigrette ingredients and then add to drained couscous.

Stir in the remaining ingredients. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.