Jeanette's No-Cook Italian Salad

Place couscous in a mixing bowl and add 1 cup of boiling water, salt, olive oil, and sun dried tomatoes. Stir to combine and cover immediately with plastic wrap. Let sit 10 minutes, remove plastic and fluff with a fork.

In another large mixing bowl, whisk together the mustard, red wine vinegar, olive oil salt, and pepper. To the vinaigrette, add in the shallot, and raisins and let sit for 5-10 minutes. Once the raisins have plumped up, add pine nuts, artichoke hearts, zucchini, red peppers, mozzarella and basil. Toss to combine.

Mix in warm couscous, arugula, basil, and serve.