Couscous and Shrimp Salad

I guess we need to blame it on global warming, but I could take a few more of these 60 degree days in the middle of winter.  Because of the beautiful weather I was inspired to make a summer salad for lunch.  The tartness of lemons, the aroma of dill and the crispness of cucumbers make this a wonderfully refreshing dish.

Couscous and Shrimp Salad
*makes 3 lunch size servings
4 oz cooked couscous (1/2 of an 8oz box)
juice of 2 lemons
2 T honey
4 T olive oil
salt and pepper
1 T dill
1/2 lb cooked, peeled shrimp
1/2 red onion, diced
1 cup seedless cucumber, sliced
1/2 cup feta cheese, crumbled

1. Cook couscous according to box directions.  Drain and rinse under cold water to cool.
2. Meanwhile combine, lemon juice, honey and olive oil in a small.  Whisk until well combined.  Adjust honey to desired sweetness.  Season with salt and pepper.
3. In a large bowl combine couscous, shrimp, onion, cucumber and feta.  Stir gently to mix.  Pour dressing over mixture.  Sprinkle dill on top and mix.

**This will keep well for several days in the fridge, however, if you aren't planning on eating it right away, you probably want to leave the cucumbers and feta out until you are ready to serve.  Otherwise they will get soggy.
**You can substitute orzo for the couscous