Lemon And Herb Couscous

• 1 1/2 cups israeli couscous
• 1/4 cup olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest, finely grated
• 1 cup English cucumber, diced (about 1/2 of an English cucumber)
• 1 large tomatoes, diced
• 1/2 cup fresh herb, coarsely chopped (any combination of fresh parsley, cilantro, basil, dill or mint)
• 1/3 cup raisins
• 1/4 cup walnuts, toasted and chopped
• freshly ground salt and black pepper

1. In a large saucepan, bring about 2 quarts of water and 1 teaspoon of salt to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
2. While the couscous cooks, in a small bowl, mix the oil, mustard, honey, lemon juice and zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Add cooked and drained couscous to a large bowl. Pour dressing over warm couscous; mix well.
4. Add cucumber, tomato, herbs, raisins and walnuts to the couscous and stir. Taste for seasoning and add salt and/or pepper as needed.
5. Enjoy warm or cover then refrigerate until cool, about 1 hour.

couscous, olive oil, mustard, honey, lemon juice, lemon zest, cucumber, tomatoes, fresh herb, raisins, walnuts, freshly ground salt

Taken from www.food.com/recipe/lemon-and-herb-couscous-504515 (may not work)