Most-Requested Couscous Salad #1

All right, all right, here it is. Probably next to the artichoke dip, this is one of the most requested recipes in my repertoire. I can't take the credit for it as I learned it from an old work colleague (hi Mandy!) years and years ago, and as you can tell, I haven't stopped making it! This recipe serves around 8 people so feel free to halve the recipe as needed.

Ingredients:

Salad:
2 cups couscous
1 to 2 avocados, cubed
2 to 3 tomatoes, cubed
(or use a punnet of cherry tomatoes, halved or quartered depending on size)
1 yellow or red capsicum, seeded and cubed
3-4 green spring onions, sliced
50 g slivered almonds, toasted
½ bunch coriander, chopped
½ bunch basil, chopped

Dressing:
2 tbsps olive oil
2 tsps seeded mustard
Juice of 1 lemon (a bit more if you like it lemony)
3 tsps honey
1-2 garlic cloves, finely chopped
Salt and pepper

Procedure:

1. To make the couscous, place the couscous in a heat proof bowl and cover with 2 cups of boiling water (from the kettle is fine). Make sure the couscous is just covered with the water. Cover the bowl with plastic wrap and stand for 5 to 10 minutes (even longer if you need to, just keep it warm). Once done, pour a teaspoon or so of oil into the couscous and fluff it up with a fork or using your fingers.
2. Mix in all the chopped veggies and herbs in with the couscous (mix in the almonds just before serving). Be gentle to keep the soft stuff like avocado for mushing too much.
3. Mix all the dressing ingredients in a screwtop jar; give it a good shake then pour dressing over couscous. Give it one more mix, sprinkle the almonds in and serve.