Harissa vinaigrette

1. 60 mL (1/4 cup) white wine vinegar
2. 15 mL (1 tbsp.) honey
3. 10–15 mL (2 tsp. or 1 tbsp.) harissa sauce
4. 80 mL (1/3 cup) extra virgin olive oil
5. To taste, salt and freshly ground pepper

Salad

1. 250 mL (1 cup) canned chickpeas, rinsed and drained
2. 125 mL (1/2 cup) canned lentils, rinsed and drained
3. 1 medium zucchini, diced
4. 1 red bell pepper, diced
5. 1 yellow bell pepper, diced
6. 250 mL (1 cup) cherry tomatoes, halved
7. 3–4 green onions, finely chopped
8. 30 mL (2 tbsp.) chopped fresh mint
9. 500 mL (2 cups) cooked green beans, cut into chunks
10. 375 mL (1 1/2 cups) pearl couscous