Summer Garden Couscous Salad

• FAST
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. Salt
2. 1 3/4 cups couscous (one 10-ounce package)
3. 2/3 cup fresh orange juice
4. 2 tablespoons distilled white vinegar
5. 2 teaspoons brown mustard
6. 3/4 teaspoon sugar
7. 1 1/2 cups olive oil
8. 3 scallions, thinly sliced
9. 2 medium carrots, shredded
10. 2 kirby cucumbers—halved, seeded and finely diced
11. 1 medium jalapeño chile, seeded and minced
12. 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. Remove from the heat and stir in the couscous. Cover and let stand for 5 minutes. Fluff the couscous with a fork and transfer to a large bowl to cool.
2. In a small bowl, whisk together the orange juice, vinegar, mustard and sugar. Whisk in the olive oil in a fine stream. Stir in 1 1/2 teaspoons salt. Pour the dressing over the couscous. Add the scallions, carrots, cucumbers, and jalapeño and toss well. Season with salt and pepper.