Couscous Salad with Ginger Lime Vinaigrette

Prepare the Whole Wheat Israeli Couscous (1 cup) according to the package instructions: bring Water (1 1/2 cups) and Salt (1/2 tsp) to a boil in a medium sauce pot. Add the couscous. Cover and reduce the heat to low, simmering for 10 minutes or until water is absorbed.

While the couscous cooks, grate the Fresh Ginger (1) and zest the Lime (1) with a microplane grater. Whisk the ginger, lime zest, Agave Syrup (1 tsp), Grapeseed Oil (4 Tbsp), and lime juice together in a small bowl. Add Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp).

Slice the Black Grapes (1 cup) in half and chop the Persian Cucumbers (2).

Fluff the couscous with a fork and dump into a bowl. Mix with the cucumbers, Fresh Mint (4 Tbsp), grapes, and dressing.

Toss in the Feta Cheese (4 Tbsp) and gently mix.

Chop the Walnut (1/3 cup).

Serve couscous salad at room temperature and garnish with walnuts. Serve and enjoy!