Lemon And Herb Couscous - cooking recipe

Ingredients

1 1/2 cups israeli couscous
1/4 cup olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
2 tablespoons lemon juice
1 teaspoon lemon zest, finely grated
1 cup English cucumber, diced (about 1/2 of an English cucumber)
1 large tomatoes, diced
1/2 cup fresh herb, coarsely chopped (any combination of fresh parsley, cilantro, basil, dill or mint)
1/3 cup raisins
1/4 cup walnuts, toasted and chopped
freshly ground salt and black pepper

Preparation

In a large saucepan, bring about 2 quarts of water and 1 teaspoon of salt to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
While the couscous cooks, in a small bowl, mix the oil, mustard, honey, lemon juice and zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Add cooked and drained couscous to a large bowl. Pour dressing over warm couscous; mix well.
Add cucumber, tomato, herbs, raisins and walnuts to the couscous and stir. Taste for seasoning and add salt and/or pepper as needed.
Enjoy warm or cover then refrigerate until cool, about 1 hour.