Zesty Mediterranean Couscous Salad

Lemon Dijon Dressing

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon Mustard
• 1 teaspoon honey
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Couscous Salad

• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 3/4 cups Israeli (aka pearl) couscous
• 1 teaspoon lemon zest
• 3 cups chicken broth
• 1 cup roasted red peppers, diced
• 2 cups lightly packed baby arugula, chopped
• 3/4 cup fresh mozzarella cheese, diced
• 1 tablespoon chopped fresh basil
• lemon slices, for garnish

1. 1) For the dressing, in a medium bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt and pepper set aside.
2. 2) For the salad, in a medium saucepan, melt butter over medium heat. Add garlic and cook for 1 minute. Add couscous and lemon zest, cooking 3 minutes, until toasted and lightly browned, stirring often. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 10 minutes, until couscous is tender. Remove from heat and transfer to a large bowl, allowing to cool for 10 minutes. Stir in peppers, arugula, mozzarella and basil. Toss well and garnish with lemon slices.