Toasted Pecan and Blueberry Couscous Salad

Adapted from Joy the Baker

2 cups Israeli or peal couscous, cooked
1/4 cup fresh Parmesan cheese, grated
3 tablespoons olive oil
juice of 1 lemon
1 tablespoon whole grain mustard
1 tablespoon capers (optional)
1 teaspoon lemon zest
1/2 cup pecans, toasted
1/2 cup fresh blueberries
1/4 cup fresh parsley, coarsely chopped
1 cup salad greens
salt and pepper, to taste

DIRECTIONS

In a medium bowl, combine cooked couscous, cheese, salt, pepper, olive oil, and lemon juice. Stir, then add mustard, capers (if using), and lemon zest and stir again, making sure the mustard is evenly distributed.  Finally, stir in the pecans, blueberries, and parsley.  Season to taste.

 Chill until ready to serve.  When ready to serve, add salad greens and toss to combine.