Israeli Couscous Salad

Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant 2 to 3 minutes. Add dry couscous and saute until slightly toasted 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.

While the couscous is cooling mix lemon zest lemon juice 3 tablespoons olive oil and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside.

Transfer cooled couscous to a serving bowl. Add cucumbers spinach tomatoes olives scallions parsley mint and basil. Pour dressing over top and mix to incorporate.