North By Northwest Couscous Salad

• FOR THE LEMON DRESSING:
• 1/2 teaspoons Lemon Zest
• 2 Tablespoons Fresh Squeezed Lemon Juice
• 1 teaspoon Sugar
• 1/2 teaspoons Dijon Mustard
• 1/4 teaspoons Kosher Salt
• Freshly Ground Black Pepper
• 3 Tablespoons Olive Oil
• FOR THE SALAD:
• 1 cup Tri-Color Pearl Couscous
• 1/4 teaspoons Kosher Salt
• 1 cup Fresh Apricots, Chopped (you Could Use Apples, Plums, Or Even Dried Apricots)
• 1 cup Diced Carrots
• 1 cup Diced Celery
• 4 Tablespoons Currants Or Raisins
• 1 can (15 Oz. Size) Garbanzo Beans
• 1/3 cups Diced Red Onion
• 1/2 cups Chopped Parsley, Loosely Packed
• 1 cup Whole Hazelnuts, Toasted And Chopped

1. For the dressing:
2. Whisk lemon zest, lemon juice, sugar, mustard, salt and pepper in a small bowl. Slowly add olive oil, whisking as you go, until emulsified. (This can be made ahead of time.)
3. For the salad:
4. Prepare the couscous according to package instructions (I used Bob's Red Mill). Mix remaining salad ingredients in a large bowl, toss with couscous and dressing. Serve!
5. Note: To toast hazelnuts, place in a 350u0b0F oven for about 10 minutes.

lemon dressing, lemon zest, fresh squeezed lemon juice, sugar, dijon mustard, ubc, freshly ground black pepper, olive oil, salad, tri, ubc, fresh apricots, carrots, celery, currants or, garbanzo beans, red onion, parsley, hazelnuts

Taken from tastykitchen.com/recipes/salads/north-by-northwest-couscous-salad/ (may not work)