This easy to make Israeli couscous salad has fresh colored bell peppers, green onion, tomatoes, zucchini, olives and basil tossed in a simple lemon dressing
OPTIONAL STEP: In a medium-sized saucepan over medium-high heat, heat olive oil. Add the couscous and cook, stirring occasionally, for about 3-4 minutes or until fragrant and lightly toasted OR place directly in boiling water (omitting the 2 tbsp olive oil) and skip this step.
In a medium-sized saucepan, bring water to a boil. Add couscous, stir and simmer for 8-10 minutes covered, or until the liquid is evaporated and the couscous is tender. Fluff and set aside to cool.
While couscous steams, chop vegetables and basil. Over medium heat lightly toast the pine nuts in a small fry pan. Salt and set aside. In a small bowl whisk together the dressing.
In a large bowl add the cooled couscous, chopped vegetables, pine nuts and salad dressing. Season to taste.
Cover and chill for at least one hour. Toss to mix before serving.