Israeli Couscous Salad

1.	Whisk together ingredients for dressing, set aside.
2.	In a medium saucepan over medium heat, add 1 tablespoon of olive oil. When oil is hot, add the couscous and sauté for several minutes, until starting to turn golden.
3.	Add 1 and 3/4 cups of water to the pan. Bring to a boil, then reduce heat and cover. Simmer for 12 minutes or until liquid is absorbed. Remove from heat, then transfer to a large bowl and allow to cool.
4.	When couscous is cool, add the tomatoes, cucumber, onion and dressing, stir to mix. Stir in fresh parsley. Taste and season with additional salt and pepper if needed.

	For The Dressing:
	4 tablespoons lemon juice freshly squeezed
	1 tablespoon red wine vinegar
	2 tablespoons olive oil
	1 tablespoon Italian seasoning
	1/2 teaspoon salt or to taste
	1 teaspoon pepper or to taste
	For The Salad:
	1 ⅓ cups couscous uncooked
	1 tablespoon olive oil
	1 cucumber persian or english, sliced into half moons
	1 heirloom tomato diced
	1/2 medium red onion sliced
	3 tablespoons fresh parsley chopped