Couscous Salad

Ingredients

Salad

1¼ cup dried pearl couscous

1 pint cherry tomatoes, quartered

1 medium English cucumber, diced

1 bell pepper, diced

4 oz (½ package) sugar snap peas, diced

1 red onion, diced

4 green onions, diced

8 oz feta, goat, or mozzarella cheese

½ cup coarsely chopped fresh herbs; use any combination of fresh basil, dill, or mint

Dressing

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

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 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.