Sunny's Simple Summertime Couscous Salad

 From FOOD NETWORK Sunny Anderson on the show THE KITCHEN. I did not have an orange on hand so I omitted that. Kevin raved over and over about the fresh mint in it. I like that it can be served warm, room temp or cold.

Dressing: 

2 tablespoons orange juice 

1 teaspoon honey 

1 teaspoon Dijon mustard 

Kosher salt and freshly ground black pepper 

6 tablespoons olive oil 

Salad: 

1 1/2 cups dry pearl couscous, cooked according to the package directions 

2 cups diced English cucumber 

6 (total) red, yellow and orange mini sweet peppers, diced 

1 navel orange, supremed/sectioned 

8 to 10 fresh basil leaves, snipped or torn 

8 to 10 fresh mint leaves, snipped or torn

Make the dressing: 

In a large bowl, whisk together the orange juice, honey, mustard, a pinch of salt and a few grinds of black pepper. Whisk until combined, then slowly add the oil while whisking until it is all combined. Taste and season with more salt, if needed. Set aside. 

Make the salad: 

To the bowl of dressing, add the cooked couscous, cucumbers and sweet peppers. Toss to coat and refrigerate for at least 2 hours, tossing a few times as it chills. 

Finish and serve: 

Remove the salad from the refrigerator and toss again. Garnish with the orange sections, basil and mint.