Couscous Salad

4 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon honey
1 tablespoon, plus 1 teaspoon Greekish Seasoning
1 medium carrot diced
1 medium zucchini diced
1 cup frozen corn thawed
grated lemon zest from 1 lemon
juice from 1/2 lemon (1TBS.)
1 cup Israeli couscous
1 1/2 cup water
1/2 teaspoon salt
4 oz. Feta cheese

In a medium sized sauce pan with a lid heat 1 tablespoon of oil over medium heat, place carrot, zucchini and corn in pan. Sear vegetables in oil for 5-8 minutes. You want them to brown but not burn. 

Add 1 tablespoon of Greekish Seasoning and cook and stir for 1 minute. Transfer cooked vegetables to a plate. 

Working with the same pan add 1 tablespoon olive oil to pan heat oil over medium heat add couscous and 1 teaspoon of Greekish Seasoning and saute for 30-60 seconds.

Add water and salt to pan, stir and bring to a boil. Reduce heat to low cover with lid and simmer for 15 minutes. When couscous is cooked and water is absorbed remove from heat and let rest for 10 minutes. 

In a large bowl whisk together remaining 2 tablespoons olive oil, balsamic vinegar, lemon zest, lemon juice and honey.

Add cooked vegetables, couscous and feta to bowl, stir until well combined.

Serve warm, room temperature or cold.