Step 1

In a medium saucepan (2 quart is what I use here), over medium high heat, add oil and garlic and cook until garlic is fragrant - about 30 seconds.

Step 2

Add couscous and stir coating it with the oil and garlic. Cook, stirring for about 1 - 2 minutes. You want to lightly toast the pearl couscous. This will give it a nuttier flavor.

Step 3

Add water and salt, and bring to a simmer. Reduce the heat to low, cover, and continue to cook until the liquid is absorbed but still firm - about 10 minutes. If you still find some liquid in the pan, cook uncovered over medium/high heat stirring it until it evaporates. Don't leave it. It will evaporate in no time. You don't want it completely dry, the couscous should still flow a bit.

Step 4

Transfer into a serving bowl and toss with a fork. It will start to stick together but will separate again once it's tossed with the dressing.

Step 5

Whisk together the ingredients for the vinaigrette in a 2 cup measure, jar, or small bowl. Pour over couscous and toss to combine.

Step 6

Can be served hot, at room temperature, or cold. Enjoy.