This is a popular salad around our house.  As a mum I love it because it's filled with wholegrains and veggies providing plenty of healthy fiber. It's a snap to make and the girls love it because it tastes good. Pasta of course is always a winner, the dressing is punchy and the dried cranberries provide a hint of sweet. 

I recently found a great brand of whole wheat Israeli couscous, it's fantastic because it doesn't go soggy like so many whole wheat pasta's do.  I find that by toasting it first, it produces a lovely nutty flavor.  Whip this up in advance and the flavors just get better.  It's wonderful with fish, chicken or just on it's own.

Here's what you'll need:

1 tablespoon of olive oil

2 cups of whole wheat Israeli Couscous

3 cups of water

1 English cucumber

1 sweet red pepper

1 orange pepper

1 yellow pepper

1 cup of dried cranberries

1 cup of fresh chopped herbs (basil or mint or lovely)

1 tablespoon of Dijon mustard

1 tablespoon of balsamic vinegar

1 tablespoon of lemon juice

Zest of lemon

4-5 tablespoons of olive oil

salt and pepper

An extra squeeze of lemon and sprinkle of salt just before serving.

In a large saute pan heat the olive oil and add the couscous. 

Cook for about 5 minutes or until the couscous is turning a golden brown.

Add the water, cover and cook for about 5 minutes.  DO NOT over cook! 

Meanwhile dice the veggies and place into a large serving bowl. 

Make the dressing by mixing together the mustard, lemon juice, salt and pepper and then whisking in the olive oil, one tablespoon at a time.

When the couscous is cooked, drain and add to the veggies. 

Pour the dressing over the top and stir to coat the couscous.  Add the cranberries and herbs and stir again.

Serve immediately or pop in the fridge to chill.

Add a final squeeze of lemon and check seasonings just before serving.