Couscous salad with chopped vegetables, basil, parsley and pomegranate vinaigrette

pomegranate vinegar (or use fig vinegar, or red wine vinegar, champagne or balsamic)

Dijon mustard

extra virgin olive oil

fresh black pepper

cooked Israeli couscous (or use orzo or another leftover cooked small pasta, or use regular couscous)

yellow bell pepper, diced

small cucumber, diced (I like the small Persian cucumbers)

large plum tomato, diced

medium black olives, halved

large basil leaves, sliced thinly

chopped fresh parsley