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Step 1
Cook the couscous according to package directions (see note 1). Transfer to a large bowl and refrigerate until chilled.
Step 2
Combine all dressing ingredients in a jar. Add 1 teaspoon lemon zest and 3 tablespoons lemon juice. Shake well and refrigerate until ready to use.
Step 3
Add the remaining salad ingredients to cooled couscous. Shake the dressing and drizzle over the salad (add to taste; you may not need it all). Gently toss to combine and serve immediately.