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Sauté onion & garlic - Heat oil in a large saucepan or small pot over medium high heat. Add garlic and onion, saute until the onion is translucent and starting to brown.
Couscous & broth - Add couscous and stir, cooking for 1 minute. Add broth and water, bring to a simmer. Then place the lid on and turn the heat down to medium low so it is simmering gently.
Cook for 10 minutes until the liquid is absorbed and the couscous is cooked through but still firm. Use a fork to separate the couscous, then transfer into a large bowl to cool. (It will form a sticky block but don’t worry, it will separate when tossed with Dressing).
Dressing - Place Dressing ingredients in a jar and shake well.
Toss! Add Salad ingredients into the bowl, pour over Dressing and toss. Serve at room temperature.
NOTE 1 - SUBSTITUTES: fresh herbs: parsley, chives, mint & parsley. Baby spinach: baby rocket, arugula, finely sliced kale. Lemon juice: apple cider vinegar, white wine vinegar.