COUSCOUS:

• 1 box (8.8 oz.) Osem Israeli Pearl Couscous
• 1 cup zucchini, chopped
• 1 cup corn
• 1 cup kidney beans, drained
• 1/2 cup carrots, shredded
• 1/2 cup red bell pepper, diced small
• 1/2 cup red onion, finely chopped

DRESSING:

• 1/2 cup vegetable oil
• 1/2 cup Apple Cider Vinegar
• 2 TBS Asian Gourmet Chili and Garlic Sauce
• 1 TBS lemon juice, fresh squeezed
• 1 TBS lime juice, fresh squeezed
• 1 tsp. honey
• 1/2 tsp. cilantro, finely chopped
• 1/4 tsp. kosher salt

For the couscous:

Boil couscous in 3 cups of water for 10 minutes. Drain and run under cold water to chill. Add the remaining ingredients and toss until well combined. Set aside.

For the dressing:

In a separate bowl, mix all ingredients until well combined. Then pour over couscous mixture and gently toss until well combined. Refrigerate until ready to serve.