Instructions: 10 Fresh basil leaves for garnish

Cook couscous according to package directions.

Drain and let cool.

In a large bowl combine pasta peas scallions zucchini and watercress.

In a small bowl whisk all dressing ingredients together until well blended.

Combine with pasta mixture.

Taste for salt and pepper.

Garnish with basil leaves.

pesto:
1 cup fresh basil leaves
3 cloves garlic
1/2 cup toasted pine nuts
1/2 cup grated parmesan cheese and 1/3 cup olive oil.

Put all ingredients into a blender or food processor and process until a rough paste is formed.

Taste for salt and pepper.

The Israeli couscous in this salad is tiny pearls of pasta toasted an appetizing light brown. Once found exclusively on restaurant menus this versatile ingredient began to appear in supermarkets in the kosher food section. It has since been traveling the aisles and can now also be found in the pasta section and/or with the "gourmet" foods. Wherever you find it youll enjoy the delighted looks on your guests faces when you serve this unusual vegetable and pasta salad.

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