Cucumber and Mint Couscous Salad

Ingredients

Salad

• 1 cup Israeli couscous
• 1/3 cup Sundried cranberries
• 1/4 cup radishes , sliced
• 2/3 cup cucumber , seeded and diced
• 1/3 cup fresh mint , coarsely chopped
• 2 cups baby kale

Dressing

• 1 tsp thyme
• 1 tbsp honey
• 1/3 cup white wine vinegar
• 2/3 cup olive oil

Instructions

Salad

1. Bring a pot of salted water to a boil. Add the couscous and cook for 10 minutes, or until al dente. Drain and cool under cold water.
2. Combine couscous, sundried cranberries, radishes, cucumber, mint and kale.
3. Toss with some of the dressing, season and serve.

Dressing

1. Combine the thyme, honey, white wine vinegar and slowly whisk in the olive oil to emulsify.