Cherry and jalapeño salad with Israeli couscous

• To make the dressing:
• Add all the ingredients to a clean jam jar, close with the lid, and shake until smooth. Store in the refrigerator for a week. (This will make 250ml so you will have some over but it’s delicious on any salad.)
• To make the salad: add the olive oil to a medium saucepan and place over medium heat, then add the couscous and toast for a few minutes.
• Pour in 500ml (2 generous cups) boiling water and boil for 7 to 8 minutes. Drain and set aside.
• Place all the remaining ingredients in a large bowl, then add the couscous and toss until everything is thoroughly combined and coated in the dressing.
• Serve at once.

Adapted from Salad Meals: Salads to Feed Body, Soul and Friends (Hardie Grant)