Summer Garden Couscous Salad

• Salt
• 1 3/4 cups couscous (one 10-ounce package)
• 2/3 cup fresh orange juice
• 2 tablespoons distilled white vinegar
• 2 teaspoons brown mustard
• 3/4 teaspoon sugar
• 1 1/2 cups olive oil
• 3 scallions, thinly sliced
• 2 medium carrots, shredded
• 2 kirby cucumbershalved, seeded and finely diced
• 1 medium jalapeno chile, seeded and minced
• Freshly ground black pepper

1. In a medium saucepan, combine 2 1/4 cups of water with a pinch of salt and bring to a boil over moderately high heat.
2. Remove from the heat and stir in the couscous.
3. Cover and let stand for 5 minutes.
4. Fluff the couscous with a fork and transfer to a large bowl to cool.
5. In a small bowl, whisk together the orange juice, vinegar, mustard and sugar.
6. Whisk in the olive oil in a fine stream.
7. Stir in 1 1/2 teaspoons salt.
8. Pour the dressing over the couscous.
9. Add the scallions, carrots, cucumbers, and jalapeno and toss well.
10. Season with salt and pepper.

salt, couscous, orange juice, white vinegar, brown mustard, sugar, olive oil, scallions, carrots, kirby cucumbershalved, jalapeno chile, freshly ground black pepper

Taken from www.foodandwine.com/recipes/summer-garden-couscous-salad (may not work)