Mediterranean Couscous Salad

• 3 cups vegetable or chicken stock or broth
• 2 cups instant whole wheat couscous
• 3 tablespoons olive oil
• 6 tablespoons balsamic vinegar
• 4 teaspoons Dijon mustard
• 2 large cloves garlic, minced
• Grated zest of 2 oranges
• 1 or 2 jalapenos, trimmed, seeded and finely minced
• 2 dozen green or black medium French, Italian or Greek olives, pitted and finely chopped
• 1/2 cup chopped capers
• 2 cups (about 10 ounces) julienned red bell peppers
• 1 pound zucchini, cut into julienne strips
• 1/2 cup finely diced red onion
• 1 cup diced fennel
• Salt and freshly ground black pepper to taste
• 2 medium-large ripe tomatoes

1. Bring stock to boil in covered pot.
2. Add couscous, remove from heat and allow to sit for five minutes, until liquid has been absorbed.
3. Whisk oil, vinegar, mustard and garlic in a serving bowl.
4. Add orange zest, jalapenos, olives and capers, and mix well.
5. Stir in the red pepper, zucchini, onion and fennel, and season with salt and pepper.
6. Stir in the couscous.
7. If not serving immediately, refrigerate without the tomatoes.
8. No more than 30 minutes before serving, cut up the tomatoes and stir in.

vegetable, whole wheat couscous, olive oil, balsamic vinegar, mustard, garlic, oranges, jalapenos, black, capers, red bell peppers, zucchini, red onion, fennel, salt, tomatoes

Taken from cooking.nytimes.com/recipes/9212 (may not work)