Crunchy Couscous Salad with Currants and Mint

What's not to like about this salad? It's sweet, savory, crunchy and full of bright herbs and lemon juice. You can prepare it in advance, cover it, and leave it at room temperature for four hours before serving. Do not give in to the urge to put it in the refrigerator-couscous will quickly dry out. If you're looking for a gluten-free option, try quinoa.
In a medium saucepan, bring 1 cup of water to a boil. While the water is boiling, place the couscous in a large skillet. Cook, stirring constantly, over medium-high heat for 3 minutes or until lightly browned and fragrant. Stir the couscous into the boiling water. Cover and let stand for 5 minutes; beat with a fork.While the couscous is infused, combine the lemon juice and the following 3 ingredients (with the addition of pepper) in a large bowl, stirring with a whisk. Gradually add the butter, stirring constantly with a whisk. Add couscous, currants, and other ingredients; beat with a fork. Serve warm or cover and let cool to room temperature.