Kicked Up Tabbouleh With Israeli Couscous

• FOR THE DRESSING:
• 2 Tablespoons Lemon Juice
• 2 Tablespoons Apple Cider Vinegar
• 1/3 cups Extra Virgin Olive Oil
• 1 teaspoon Dijon Or Stone-ground Mustard
• 1 clove Garlic, Finely Minced
• 1/2 cups Basil Leaves, Loosely Packed
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper
• FOR THE SALAD:
• 1 cup Dry Israeli Couscous, Cooked Per Package Directions
• 1 cup Chopped Tomato
• 1 cup Diced Cucumber
• 1/2 cups Roasted Red Pepper, Julienned
• 1 cup Artichoke Hearts, Roughly Chopped
• 1/2 cups Sliced Black Olives
• 2 Tablespoons Capers
• 1 cup Loosely Packed Flat Leaf Parsley, Roughly Chopped

1. For the dressing:
2. Place all ingredients in a blender or food processor, and pulse until well-combined.
3. For the salad:
4. While the couscous cooks, prepare all the vegetables. Place all vegetables, cooked couscous, and dressing in a large bowl, toss well, and chill for 1 hour before serving!

dressing, lemon juice, apple cider vinegar, olive oil, clove garlic, basil, salt, ubc, salad, couscous, tomato, cucumber, red pepper, hearts, black olives, capers, parsley

Taken from tastykitchen.com/recipes/salads/kicked-up-tabbouleh-with-israeli-couscous/ (may not work)