Romaine Salad with Couscous Confetti

• 23 cup finely diced peppers, preferably a mix of red, green and yellow peppers
• 1 1/2 cups reconstituted regular or Israeili couscous
• 1/4 cup, tightly packed, fresh mint leaves, cut in slivers or chopped (more to taste)
• 3 tablespoons fresh lemon juice
• Salt and freshly ground pepper to taste
• 13 cup extra- virgin olive oil
• 1/2 to 1 teaspoon Dijon mustard (to taste)
• 2 romaine hearts, cut crosswise into 1-inch thick chiffonade (about 5 cups)
• Freshly ground pepper to taste

1. In a medium bowl, combine peppers, couscous, and mint.
2. Whisk together lemon juice and salt.
3. Whisk in 1/4 cup of the olive oil.
4. Toss half of this mixture with the couscous and refrigerate for 1 hour or longer.
5. Whisk mustard and remaining olive oil into remaining dressing.
6. Taste and adjust salt.
7. In a large bowl, toss lettuce with remaining dressing.
8. Add freshly ground pepper to taste.
9. Taste, and if it tastes too lemony, add another tablespoon of olive oil.
10. Add couscous mixture and toss together again.
11. Taste, adjust seasoning, and serve.

peppers, regular, mint, lemon juice, salt, extra virgin olive oil, mustard, hearts, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1016789 (may not work)