Israeli Couscous with Cilantro-Lime Vinaigrette

This is gonna be a work in progress for a while, but in the meantime, it's already some ridiculous mouth happiness.

the first attempt, which was OMGah delicious!

I borrowed heavily from this couscous recipe and this vinaigrette recipe.

Note: I left the peppers out of the couscous as I was dining with a friend who hates bell peppers, and with whom I share food a lot. I've not seen a bell pepper up-close-&-personal like in YEARS, but have decided I don't miss them at all. 

• 2 cups Israeli couscous, toasted
• 2 cucumbers, peeled, seeded and diced small
• 1 cup cherry tomatoes, cut in half
• 1/2 cup red onion, diced small
• 1/2 cup cilantro lime dressing

Prepare couscous

1 1/4 c water to 1 c couscous
Bring water to a boil
Add couscous and stir
Bring back to boil
Stir, cover and reduce heat to medium low
Cook for 8 minutes - couscous should have absorbed all water yet remain "al dente"

Transfer to large bowl and set aside until cool

Toss with cilantro lime dressing.

Add diced veggies and tomatoes to the couscous and stir.

Refrigerate until ready to serve.

May be garnished with fresh cilantro.

I took a lot of liberties with the vinaigrette recipe linked above, and will probably continue to do so until it's time to stop.  I'll probably tweak the things added to the couscous along the way, but right now I'm absolutely obsessed by that vinaigrette...

Cilantro Lime Vinaigrette, a work in progress

1 jalapeño pepper, seeded
1-2 clove(s) garlic
1/4 c freshly squeezed lime juice (can use key lime)
1 t lime zest
1 teaspoon fresh ginger root (peeled and grated, for easier measuring)
1/4 c ginger honey
3 t balsamic vinegar (can sub red wine vinegar or apple cider vinegar)
1/4 t salt, or to taste
one bunch cilantro, leaves only
1/2 c extra virgin olive oil

Place jalapeño, garlic, ginger and lime zest in food processor and pulse until finely chopped.

Pour in lime juice, honey, balsamic vinegar, then add cilantro leaves and pulse to blend.

Drizzle in olive oil while processor runs until oil is fully incorporated into the mixture.

Salt to taste.

Set aside for a minimum of 30 minutes to allow the flavors to come together before serving. (I typically let it chill in the fridge while assembling the couscous salad type things.)

Other recipes of note:

• Nordstrom's Lime & Cilantro salad dressing
• Tex-Mex Cilantro-Lime Vinaigrette

September 2014 Note: updated to strike through "in progress"ness, as (other than not being terribly precise with vinaigrette measurements) I've not changed a thing.