Cook the couscous. In a medium pot, bring 3 cups of water and a pinch of salt to boiling. Add the rinsed couscous, stir, reduce the heat, and cover. Simmer the couscous for about 15 minutes until the water is absorbed. Consult the package instructions in case there is a specific couscous to water recommendation.
Rinse cooked couscous. Once the couscous is done, promptly remove it from the pot and rinse it in cool water. This stops the cooking process and keeps the couscous from sticking together.
Mix the dressing. Grab a small bowl and whisk the lemon juice, ginger, red chili flakes, and black pepper.
Finish the salad. Add the cooked couscous to a medium salad bowl, then mix the dressing to coat the couscous. Add the rest of the salad ingredients and mix well.
Serving suggestions. Serve the salad at room temperature or cover the bowl with cling film (plastic wrap) and store it in the refrigerator to serve it the next day.
Refresh the salad after sitting by mixing in a few tablespoons of lemon juice.
Add pomegranate molasses to the dressing for a more intensive flavor.
Want more veg with your couscous? Add diced cucumber, carrots, or red pepper.