Cook 1½ cups pearl couscous in plenty of lightly salted boiling water or vegetable broth until soft but with a slight bite - 7 to 10 minutes.Drain it and add it to a large mixing bowl. Let it cool down for 10 minutes.
In the meantime, prepare 2 cups cherry tomatoes (halved), 1½ cups cucumber (diced), 1 cup green bell pepper (diced), 4 scallions (thinly sliced), 1 can (15 ounces) chickpeas (drained), ½ cup olives, ½ cup sun-dried tomatoes in oil, 1 cup flat-leaf parsley (chopped).Add all to mixing bowl.
Make the dressing by whisking together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon mustard, 1 tablespoon maple syrup, 1 small garlic clove, 1 teaspoon ground cumin, ¾ teaspoon salt, and ⅛ teaspoon black pepper. Pour over salad.
Toss until well combined. Taste and adjust for salt. Serve immediately or store in the fridge.The salad tastes best 15 minutes after it's made.
MAKE IT A MEAL
Make Israeli couscous salad a meal by serving it with yogurt tahini dressing, quick pickled red onions,and toasted pinenuts.