Israeli Couscous Salad

For the couscous:
Heat oil over medium-high heat in a medium saucepan. Toast couscous, stirring frequently, until couscous is golden brown. This will take approximately 4–5 minutes.

Add water and salt to the pot and bring to a boil. Reduce heat to medium-low to achieve a simmer. Cover and simmer for about 8–10 minutes, or until all the liquid is absorbed. Set aside for at least 30 minutes to cool to room temperature.

For the dressing:
In a small mixing bowl, whisk together all of the ingredients and set aside.

For the salad:
Chop and slice all the ingredients and combine in a large mixing bowl. Add cooked and cooled couscous as well as the dressing to the bowl. Gently toss to combine. Chill for 1 hour prior to serving.