Cous Cous Salad With Lemon-Dill Dressing

• Cous Cous:
• 1 1/2 c cous cous
• 1 1/2 c water
• 1/2 tsp salt
• 2 tbsp olive oil
• 1/2 small onion finely diced
• Salad:
• 8-10 artichoke hearts, quartered
• fresh dill weed
• zest of a lemon
• 1/2 c red pepper, finely diced
• 1/3 c red onion, finely diced
• Dressing:
• 1/3 c extra virgin olive oil
• 2 tbsp white wine vinager
• 1 tbsp fresh dill, finely chopped
• 2 tsp lemon zest, minced
• juice of a lemon
• 1 1/2 tsp sugar
• clove of garlic, crushed
• 1 tsp Dijon mustard
• salt and freshly ground pepper to taste

1. 1. To cook the cous cous, in a large deep skillet with a lid, gently saute the onion in the olive oil until it is transparent. Stir in the cous cous and coat well. Add the water and salt and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes without disturbing. The cous cous will be cooked when all the water has been absorbed and the surface is pitted with holes. Fluff with a fork and allow to cool.
2. 2. Make the salad dressing by whisking together oil, vinegar, lemon juice, sugar, zest, garlic and mustard. Season with salt and pepper. Let stand for at least half an hour to allow flavors to blend.
3. 3. For the salad: Separate the pinch off 1 inch pieces of fresh dill. Try to use the fine, feathery tips. Combine cous cous with vegetables, dill and lemon zest. Toss with the dressing. (This is a delicately flavoured salad, so if you need to adjust the flavours you can add more vinegar or lemon juice.)
4. Note: If you are making this ahead of time, toss the salad with half the dressing, and the remainder just before serving.

water, salt, olive oil, onion, salad, hearts, dill weed, lemon, red pepper, red onion, dressing, extra virgin olive oil, white wine vinager, dill, lemon zest, lemon, sugar, clove of garlic, mustard, salt

Taken from www.epicurious.com/recipes/member/views/cous-cous-salad-with-lemon-dill-dressing-1206009 (may not work)