A very light salad which would be good for lunch or brunch. It can be made a day ahead and served cold or room temperature so it's a perfect side dish for a BBQ.
1 box of plain cous cous (whole wheat if you can find it)
1 cup of chopped tri colored sweet peppers (red, orange and yellow)
3 scallions chopped
1/2 cup of chopped shredded carrots
1/2 cup of currants
1/4 cup of fresh lemon juice
2 Tablespoons of lemon zest (zest of 2 lemons)
1 teaspoon of djon mustard
2 teaspoons of honey
1/2 teaspoon of salt
1/4 teaspoon of black pepper
Cook cous cous according to package directions and set aside in a large bowl. Whisk together lemon juice, zest, mustard, honey, salt and pepper in a small bowl. Add chopped vegetables and currants to cooked cous cous and toss to combine. Pour dressing over cous cous and vegetables and toss with a large spoon until evenly coated. Refrigerate for at least 2 hours and up to overnight. Serve cold or room temperature (I prefer room temperature).