Israeli Couscous Salad

I love making this simple Israeli couscous salad to take to work for lunch (in my Styleware containers). This recipe makes 4 servings.

Ingredients
1 cup Israeli couscous (also called pearl couscous)
1 lemon (zested)
3 tablespoons freshly squeezed lemon juice (about 1 large lemon)
2 teaspoons Dijon mustard
Salt & pepper to taste
2 cups spinach leaves
1/2 telegraph cucumber 
1 cup cherry tomatoes
1/2 cup feta

Instructions
1. Cook Israeli couscous according to the instructions on the packet
2. While the couscous is cooking, whisk the lemon zest, lemon juice, olive oil, mustard, salt & pepper in a large bowl
3. When the couscous has finished cooking, drain it and add it to the dressing in the bowl while it's still warm. Place the bowl in the fridge for 5-10 minutes to cool.
4. When it's cool, mix through the spinach, cucumber, cherry tomatoes and feta

The leftover salad can be stored in an airtight container in the fridge for up to five days.