10 Ounces Of Couscous

2 Tablespoons Of Toasted Pine Nuts

2 Tablespoons Of Finely Chopped Red Onion

2 Tablespoons Of Finely Chopped Celery

A Cup Of Finely Chopped Seedless Cucumber

1/3 Cup Finely Chopped Fresh Italian Parsley

A Pint Of Cherry Tomatoes Sliced In Half

2 Cloves Of Minced Garlic

1/2 Teaspoon Anchovy Paste

2 Teaspoons Of Sea Salt

1/4 Teaspoon Of Ground Black Pepper

1/4 Teaspoon Of Crushed Red Pepper Flakes

The Juice Of 1/2 Lemon

3/4 Cup Of Olive Oil

Into a mixing bowl (large enough to hold the coucous and all of the vegetables), add the minced garlic and the two teaspoons of sea salt. Using a fork, mash the garlic and the sea salt into a paste.  Add the crushed red pepper flakes and the black pepper. Mash again. Add the anchovy paste. Mash again. Add the lemon juice and whisk until smooth. While whisking, slowly drizzle in the olive oil. After all of the olive oil has been added, continue to whisk until smooth and thickened slightly. Taste the dressing and add more sea salt and/or pepper if desired.

Cook the couscous according to the package instructions. While the pasta is hot, add it to the mixing bowl with the dressing. Add the red onion, celery, cucumber, cherry tomatoes, and the parsley. Mix until the dressing coats the pasta and all of the vegetables. Sprinkle the toasted pine nuts on top and serve the salad at room temperature.