Bring water to a boil, stir in the couscous, cover and let sit off the heat for ten minutes.
Transfer the couscous to a cookie sheet and spread it out so it cools quickly. Make sure there are no lumps.
Stir the remaining ingredients in a bowl and pour over the couscous salad.
Let sit for a minimum of an hour to mellow the flavours. You can store for up to three days in the fridge.
from Snowdon House - snowdonhouse.ca